The inspiration for this dish may be Italian but it absolutely very American. It’s hearty and comforting, and we love every last bite of it.
- 3 large eggs
- 1/2 cup all purpose flour
- 3/4 cup Panko breadcrumbs
- 1/3 cup Italian breadcrumbs
- 3/4 cup parmesan cheese, plus more for serving
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 3 large chicken breasts, halved horizontally to make 6 fillets
- 1/2 cup extra virgin olive oil
- 1 jar of favorite marinara sauce
- 8 oz freshly shredded mozzarella cheese
- Preheat oven to 400° F.
- Grab three shallow bowls, or rimmed plates, large enough to fit the size of your chicken breast. In one bowl beat the eggs until smooth. In the second bowl, place the flour and in the third bowl, mix together the Panko, bread crumbs and the parmesan cheese until fully combined.
- In a small bowl mix together the garlic powder, sea salt salt, pepper and Italian seasoning. Season chicken filets on both sides with the seasoning. Dredge each filleted breast in the flour and gently shake off excess, then dip in the egg and let the excess drip off, then dredge on both sides in the bread crumbs, gently pressing to coat completely.
- Heat 1/4 of the oil in a 12” skillet over medium-high heat until smoking. Add 3 chicken breast fillets and cook until golden brown, about 2 minutes per side. Transfer to a baking sheet. Add remaining oil and heat until smoking. Repeat the process with remaining chicken and transfer to the baking sheet.
- Top each breast with 3-4 tablespoons of tomato sauce and 2 slices each of the mozzarella. Bake in the oven until the chicken is cooked through (chicken is done when the thickest part of the chicken reads 165°F with an instant read thermometer.) and the cheese is melted, about 10-14 minutes. Remove from the oven and garnish with extra parmesan, if desired.