- Boneless, skinless chicken breasts
- sea salt & coarse ground black pepper
- egg – beaten
- Italian bread crumbs
- peanut oil
- fresh mozzarella – sliced
- Parmesano Regianno – grated
Place chicken breasts into a ziploc bag, use a meat tenderizer to pound into a uniform thickness. Set up a breading station as shown below – one for flour, mixed with salt and pepper, one for beaten egg, one for italian bread crumbs.
Dredge the chicken in the flour mixture, shake off excess. Then dip into egg, then into the Italian bread crumbs.
Heat an electric fry pan, pour in peanut oil – enough to cover the bottom and with a depth of 1/4 inch. When heated to 400 degrees, place the chicken in the oil. Flip after a few minutes, when the coating is browning.
Remove chicken and place onto a broiler pan, top with slices of fresh mozzarella. Turn your oven to BROIL.
Place under the broiler for 3-4 minutes until the cheese is melting. Remove and plate with the Oven Roasted Cherry Tomatoes (see recipe below), Parmesano Regianno and fresh flat leaf parsley.
Oven Roasted Cherry Tomatoes
- Cherry Tomatoes
- Extra Virgin Olive Oil
- salt, pepper, garlic seasoning (I use The Melting Pot Garlic & Wine Seasoning)
Heat oven to 400 degrees. Place cherry tomatoes into a cast iron skillet (or oven safe pan), drizzle olive oil over top, add salt, pepper and garlic seasoning to taste. Place in oven for 10-15 minutes until the tomatoes burst. Serve hot, spooning over the Chicken Parmesan. These are also excellent tossed with pasta.