Polla alla Parmigiana: Chicken Parmesan

Name: Polla alla Parmigiana: Chicken Parmesan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup Bread Crumb (1 cup dry bread crumbs); 2 pieces Egg (2 extra large eggs); 1 cup All-Purpose Flour (1 cup all-purpose flour); 1 tsp Marjoram (1 teaspoon dry marjoram); 8 oz Mozzarella Cheese (1 8 oz ball mozzarella); 4 tbsp Vegetable Oil (4 tablespoons Oil); 1 cup Panko (1 cup Panko); ½ cup Parmesan Cheese (½ cup parmesan cheese); 0 pieces Bell Pepper (pepper); 0 pieces Table Salt (Salt); 6 pieces Chicken Breast Fillet (6 boneless, skinless chicken breasts); 3 cup Tomato Sauce (3 cups tomato sauce)

35 minMediterranean

Servings6

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Steps

1Preheat oven at 350Pound the chicken breast or tights until they are even and inch thick.On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
2Heat the oil in a large saute pan and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side. Do not overcrowd the skillet.
3Remove and place in a cookie sheet.Smear tomato sauce over the chicken and top with a mozzarella slice.
4Place in the oven and cook until the mozzarella has melted.