Panko Chicken Parmesan

Dinner

Cook Time: 45 mins Servings: 4 Source:

Ingredients

4 boneless, skinless chicken breasts, cut in half

Kosher or sea salt, to taste

Fresh ground black pepper, to taste

2 large eggs

1 cup panko

1/2 cup grated Parmigiano-Reggiano

Oil, for frying

2 cups tomato sauce, heated

1 cup grated mozzarella cheese

Chopped Italian parsley, for garnish

Directions

Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.

In large bowl, beat eggs and set aside. In another large bowl, mix together the panko and Parmigiano-Reggiano.

Coat the chicken in egg and then dredge it in the panko/cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken.

Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.

To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.