Chicken Parmigiana is a favorite in our home. This is the way mom made it.
Served with angel hair pasta on the side.
Leftovers are great in a sub sandwich also!
Chicken Parmigiana with Marinara Recipe
4 boneless, skinless chicken breasts, sliced lengthwise in half
Salt and freshly ground black pepper
2 cups all-purpose flour, mixed and seasoned 1/2 teaspoon each with salt, pepper , garlic powder and oregano , place in a zip lock bag
2 large eggs, beaten with 2 tablespoons water
2 cups Italian flavored bread crumb
1/4 cup grated cheese mixed into the bread crumbs
1 cup canola or vegetable oil (you can mix some olive oil with either one as well)
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan for the top
shredded mozzarella cheese
Fresh basil or parsley leaves, for garnish
4 cups or more fresh or store bought marinara sauce CLICK HERE FOR RECIPE
Optional: add 1/4 cup burgundy wine to the sauce mix together and pour around the chicken.
Preheat oven to 400 degrees F.
Cut chicken in 1/4 thick slices, using a meat pounder, thin them slightly. Dredge each breast in the seasoned flour , dip in egg back into egg then into the bread crumb mixture.
Add chicken to hot oil and brown on both side. Cook until golden brown on both sides around 2 minutes on each side. Transfer to a baking pan that's around 2 inches deep. I line with tin foil and spray with cooking oil. To each chicken breast spoon some tomato sauce on top, sprinkle generously with shredded mozzarella, a little fresh or dried parsley and oregano and about a tablespoon of Parmesan on top of each piece.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes on 400 degrees. Remove from the oven and garnish with basil or parsley leaves. Serve with Angel hair, linguine or pasta of your choice.