Tuesday, June 14, 2011
I also served up this dish with a simple caesar salad with romaine lettuce, croutons, shredded carrots, tomatoes, and light caesar dressing (my favorite is Ken's).
What you need:
2 boneless skinless chicken breasts halves, cut into thirds and pounded thin or 6 thin sliced boneless skinless chicken breast cutlets
2/3 cup flour
2 large eggs
1-1/2 cups panko
Garlic Salt, to taste
Pepper, to taste
2 tbsp Oregano
2 tbsp Parsley
2 tsp crushed red pepper flakes
1 cup tomato sauce
6 thin slices of mozzarella
1/3 cup of grated parmesan
What you do:
1. Preheat oven to 400 degrees
2. Pour flour into shallow dish and season generously with garlic salt and pepper. Dredge chicken in flour and set aside while other ingredients prepared.
3. Beat two eggs with a 2 tbsp of water and season with garlic salt and pepper.
4. Pour panko into another shallow dish and season with oregano, parsley, and crushed red pepper flakes.
5. Dip chicken in eggs, allow excess to drip off, then dredge both sides in panko.
6. Heat about 3 tablespoons vegetable oil in a large pan over medium-high heat. Once hot, add chicken (may need to cook in batches) and cook until golden brown on each side (cooking times will vary depending on type of cookware and stove - I used a cast iron skilet on an electric stove and it took about 4-6 minutes on each side; make sure oil is hot before adding chicken!).
7. Arrange cooked chicken in a single layer on a large baking dish. Top with tomato sauce, then slices of mozzarella, and top with grated parmesan.
8. Bake for 5-7 minutes in oven. Enjoy!