The Best Chicken Parm

Ingredients 

• 4 chicken breast halves, pounded thin

• Salt and Pepper to taste

• 2 eggs

• 4 cups panko

• 1/2 cup + 1/4 cup parmesan cheese, grated

• 2 tablespoons flour

• 1 cup + 1 tablespoon olive oil

• 1 1/2 cup favorite tomato sauce

• 4-8 slices of real (fresh) mozzarella

• 4-8 slices provolone 

• 1 bunch fresh basil

Directions

Preheat oven to 450℉

Pound out each chicken breast by placing between two sheets of parchment paper, you can also place each in a large plastic bag, and firmly pound out until each breast is about 1/2” in thickness. i use a heavy bottom pan for this, if you have one you can use a meat mallet. Season each breast with salt and pepper.

Prepare the breading. Beat eggs in a bowl and set aside. Mix breadcrumbs with 1/2 cup parmesan cheese and set aside. 

Place flour in a sifter or thin meshed wire strainer and dust chicken breasts throughly on both sides. 

Dip chicken into beaten eggs, then into the breadcrumb mixture, pressing firmly so the coating sticks to the breasts. Set chicken aside and let rest for 10-15 minutes. This is a critical step for insuring the coating sticks to the chicken when you fry it.

Heat 1 cup of olive oil over medium-high heat. Cook each breast about 2 minutes on each side until they are golden brown. 

Using a baking dish, spoon 1/2 cup of the tomato sauce on the bottom and place the chicken on the sauce. Top each breast with about 1/4 cup of the tomato sauce. Place 2 full basil leaves on top of the sauce. Then layer mozzarella and provolone cheese on top of the basil. Sprinkle each breast with a tablespoon of parmesan and drizzle with a tablespoon of olive oil. 

Bake in oven until the cheese is brown and bubbly and chicken is cooked through, about 15-20 minutes. 

Remove from the oven and garnish with a chiffonade of basil. 

Enjoy!