CHICKEN PARM

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AS GOOD AS IT GETS CHICKEN PARM

Author: Sabrina Moller

Ingredients

• 3 skinless, boneless chicken breasts
• 3 garlic cloves, finely grated
• 1/2 cup fresh lemon juice
• 2 TBS  extra-virgin olive oil
• kosher salt 
• 3 large eggs
• 1 cup panko 
• 1 cup all-purpose flour
• 1 ball mozzarella freshly grated 
• 1 cup parmesan grated 
• 1 cup canola oil for cooking chicken 
• 1 24oz jar of tomato sauce or make your own homemade 
• 1 - 9 X 6 baking dish or similar in size 

Instructions

1. Pound your chicken breast so they become a bit thin and to your desired texture of chicken parm.   Then cut in half if you like smaller chicken parm portion sizes 
2. Salt chicken on both sides with kosher salt and then marinate chicken for 20 minutes in lemon juice, olive oil and garlic.  
3. Following set up your breading station, a bowl for flour, whisked eggs seasoned with onion and garlic powder and a bowl for bread crumbs.  After chicken is done marinating dip chicken in flour, egg and then breadcrumbs, let chill in fridge for about 20 minutes. 
4. Set your oven to broil in the meantime and then grate your cheese into a bowl. Following, get your baking dish ready, put a light amount of sauce in baking dish, really to just cover bottom of baking dish. 
5. Now time to cook your chicken! Heat pan with canola oil and give it 1 -2 minutes to really heat up, place chicken breasts in oil and allow it to cook on each side - 2 minutes per side - make sure oil is not too hot or chicken will burn. 
6. Remove chicken from pan. Get your baking dish and put chicken inside, top chicken cutlets with sauce and grated cheese. Place in oven on broil and watch chicken for 1-2 minutes until cheese because bubbly. Remove and enjoy!! 

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