courtesy of Bobby Flay- 4 boneless, skinless chicken breasts, pounded thin
- Salt and freshly ground black pepper
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- Spaghetti Sauce
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh basil or parsley leaves, for garnish
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some spaghetti sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Note to Self: I have no idea why we've NEVER made this! It's a pretty easy and tasty dish. Everyone loved this and had seconds. I didn't feel like making homemade sauce so I just used canned, but homemade would definitely be better. (You can find a homemade sauce on the original recipe.) Then we served it over Angel Hair pasta and pour more spaghetti sauce over the noodles. This one will definitely be making it into our dinner rotations.
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