Not a member of Pastebin yet?
Sign Up,
it unlocks many cool features!
- 1 1/2 to 2lbs boneless/skinless chicken breast
- 1/2 cup all purpose flour
- 2 eggs
- splash water
- approx. 3/4 cup Italian breadcrumbs
- salt
- pepper
- cayenne pepper powder
- garlic salt
- "green can" Parmesan cheese
- 1 package sliced mozzarella
- 1 jar tomato sauce
- canola oil
- Preheat oven to 450F.
- Beat eggs and splash water in medium bowl. Combine flour, salt to taste, and pepper to taste on a dinner plate. Combine bread crumbs, garlic salt to taste, cayenne pepper to taste (spice intended to be present, but not strong), and Parmesan cheese on a dinner plate.
- Using a meat mallet (flat side), pound chicken to approx. 1/4 to 1/2" thick. Slice now-large pieces into halves or preferred size. Dredge chicken in flour mixture, then egg wash, then breadcrumbs. Thoroughly coat, but allow excess to fall off.
- Fill large skillet with approx. 1/8 to 1/4" oil. Heat until (small) drop of water 'pops' in the oil. Add chicken. Fry until one side is deep golden brown, flip, continue until color is even.
- Place chicken in a glass baking dish. Cover with thin layer of sauce, and slice of mozzarella per piece. Bake for 15 minutes or until cheese has melted.
- Original recipe by Tyler Florence at foodnetwork.com.
- A tip from Ralph Cifaretto (The Sopranos): Add butter and a bit of the sauce to the spaghetti right after draining it and returning it to the pot so the pasta absorbs the sauce, instead of the sauce just sitting on top.
Advertisement
Add Comment
Please, Sign In to add comment