CHICKEN PARMESAN

I like this recipe because the breading stays crunchy and crisp despite being smothered in sauce and cheese at the end. I serve this with spaghetti and this marinara. My boys love it.

serves 4

1/2 cup all-purpose flour
3 large eggs
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets or 2 chicken breasts cut in half and pounded flat
1/4 cup vegetable oil (or reasonable substitute)
Marinara sauce of choice
Mozzarella cheese, shredded

• In a medium saucepan, heat marinara sauce of choice.
• Place flour in shallow dish. Beat eggs in second shallow dish. Combine panko, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish.
• Pat chicken dry with paper towels and season both sides with salt and pepper. Dip each cutlet in flour, dunk in eggs, and dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in large broiler-safe skillet over medium-high heat until shimmering. Add cutlets, lower heat to medium, and cook until golden brown and crisp and cooked through.
• Spoon marinara on and around the chicken and sprinkle with mozzarella cheese. Place under a hot broiler and cook until cheese is melted and spotty-brown.