Chicken Parmesan
This recipe makes 2 servings!
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Ingredients
  1. 2 EA CHICKEN BREASTS THIN CUT (ABOUT 3/8 INCH THICK)
  2. 1 LG EGG
  3. 2 TBSP MILK
  4. 2 PINCHES SALT
  5. 2 PINCHES PEPPER
  6. 4 PINCHES PAPRIKA SEPARATED IN 1/2
  7. 1/2 CUP ITALIAN BREAD CRUMBS
  8. 2 TBSP PARMESAN CHEESE GRATED
  9. 2 SLICES MOZZARELLA CHEESE
  10. 1/2 CUP MARINARA SAUCE
Instructions
  1. POUND CHICKENS IF NEEDED.
  2. MIX EGGS, MILK, SALT, PEPPER AND PAPRIKA, BEAT WELL. PLACE CHICKEN IN EGG MIXTURE COAT WELL.
  3. PLACE BREAD CRUMBS AND PAPRIKA ON A PLATE, MIX WELL.
  4. REMOVE CHICKEN FROM THE EGG MIXTURE, ON AT A TIME, COAT WITH BREAD CRUMBS. PLACE ASIDE UNTIL THE SAUTE PAN IS READY.
  5. PLACE 1 TBSP OF OLIVE OIL IN A SAUTE PAN OVER MEDIUM HEAT. PLACE CHICKEN BREAST IN SAUTE PAN, BROWN ON FIRST SIDE. MOVE CHICKEN BREAST TO ONE SIDE OF PAN AND ADD 1 MORE TBSP OF OLIVE OIL. SET CHICKENS OVER OIL AND COOK FOR 3-4 MINUTES.
  6. USE ONE OF THREE METHODS AT THIS POINT.
  7. 1. IF YOUR SAUTE PAN CAN BE PLACED IN THE OVEN
  8. 2. PLACE ON A SHEET PAN
  9. 3. PLACE ON AN OVEN PROOF PLATE
  10. LADLE MARINARA SAUCE OVER CENTER OF CHICKEN, PLACE MOZZARELLA CHEESE OVER SAUCE. PLACE IN THE OVEN, UNDER THE BROILER, JUST UNTIL CHEESE IS MELTED.
Notes
  1. I LIKE TO SERVE THIS WITH A SIDE ORDER OF SPAGHETTI.
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