Chicken parmigiano

CHICKEN PARMIGIANO

3 large chicken breasts- quartered and pounced thin to half an inch
4 eggs
3 cups flour
3 cups Italian breadcrumbs
1/4 cup milk
Salt (I like kosher)
Pepper
2 tbsp Garlic powder
2 tbsp onion powder
2 jars of your favorite marinara
Approximately 20 slices of fresh mozzarella
Parmesan cheese
1 lb spaghetti noodles
Vegetable or canola oil

3 large bowls

Bowl #1 -flour, large pinch salt, large pinch pepper, garlic and onion powders. Mix together

Bowl #2- eggs and milk and sm all pinch of salt. Whisk together thoroughly.

Bowl #3- breadcrumbs

Take a large frying pan and put enough oil in to come a little over 1/2 an inch up the pan and turn on medium high.

Take the cutlets and bread by though roughly covering with flour, shaking off excess, then dipping though roughly in egg then coating in bread crumbs. Place on tray to await frying

Place a large pot of water on to boil and get your pasta ready to put into the boiling water when you are 3/4 of the way done with frying the chicken.

Fry each cutlet until golden brown but just slightly past the pink stage and arrange on a cookie sheet (you may need 2)

Pre-heat oven to 350 degrees

Spoon a little sauce onto each cutlet but do not cover completely. Place enough mozzarella on each cutlet to cover marinara then sprinkle desired amount of parmesan cheese onto each an place pan into oven until cheese is melted and slightly golden.
Toss cooked pasta with the rest of the sauce

Serve chicken with a small side of pasta and your favorite vergitable.


YUM!!!!