Chicken Parmigiana

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Chicken Parmigiana
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Chicken Parmigiana
INGREDIENTS
4 boneless, skinless chicken breasts pounded thin.
Salt and freshly ground black pepper.
2 cups of all purpose flour seasoned with salt and pepper.
4 large eggs, beaten with 2 tbsps of water and seasoned with salt and pepper.
2 cups of breadcrumbs.
1 cup of vegetable oil.
Tomato sauce.
1 lb of thinly sliced fresh mozzarella.
¼ cup of freshly grated parmesan.
INSTRUCTIONS
First, season the chicken with salt and pepper then dip each breast in the flour and remove the excess. Dip the chicken in the egg then coat in the breadcrumbs.
In 2 large sauté pans, divide the oil and heat over high heat then add 2 chicken breasts to each pan and cook until golden brown on both sides.
It will take about 1 minute per side.
Place the cooked chicken in a baking sheet and top with some tomato sauce, a bit of mozzarella, salt and pepper, and a tbsp of parmesan.
In a preheated oven to 400°, bake the chicken for 5 to 7 minutes.
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