This has become a family favorite and it’s a great way to use leftover Spaghetti sauce! (See that recipe in the recipe menu on sundaywithachanceofmeatballs.com!)

Chicken Parmesan Ingredients:

Chicken Breast
Breadcrumbs (I use a mix of italian style and panko, but either will do)
Eggs
Milk
Flour
Garlic powder
Onion powder
Salt
Pepper
Spaghetti sauce

Chicken Parmesan Method:

Pound the chicken to flatten to same thickness – about an inch

Make a breading station with 3 separate plates: flour, egg and milk mixer, and breadcrumbs. I add garlic powder, onion powder and pepper to the flour to season it,

Coat one chicken breast at a time starting with the flour, then the egg wash, then breadcrumbs. Repeat for each breast and set aside. Allow to rest at least 5 minutes.

Heat a frying pan and add vegetable oil to about 1/2 inch of oil.

Fry each chicken breast until golden brown. They don’t need to be cooked through, they will finish in the oven. Now is a good time to preheat the oven to 350 degrees.

 

Place the chicken on a baking sheet and salt immediately after frying.

Sprinkle the chicken with grated Parmesan cheese and cover with spaghetti sauce.

Add provolone cheese on the top of each chicken breast and bake in the oven 30 minutes.

Half way through baking I pull the chicken out and cover each piece with more spaghetti sauce. This helps the cheese to not burn.

After 30 minutes pull from oven and sprinkle with Parmesan cheese.

Serve over Spaghetti!

Ciao! Mike.