Chicken Parmesan - Emeril Lagasse

By norsegal8

Ingredients

• 4 boneless, skinless chicken breasts
• 2 teaspoons Essence
• 1/2 teapoon salt
• 1/4 cup all-purpose flour
• 1 egg, lightly beaten
• 2 tablespoons milk
• 3/4 cup dried bread crumbs
• 8 tablespoons olive oil
• marinara sauce
• 1/2 pound smoked mozzarella, sliced
• 1/4 cup Parmigiano-Reggiano, grated
• 2 tablespoon chiffonaded basil leaves

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees.

Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.

Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg and milk and finally into the bread crumbs shaking off the excess. Transfer to a plate and repeat with the remaining breasts. When all of the breasts are breaded, heat half the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chickien breasts to the other side, add the remaining 2 tablespoons of oil and cook for 2 minutes longer. Remove the skillet from the heat.

Spoon 1/4 cup marinara sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven to broil and continue to cook until the cheese bubles and is lightly golden, about 1 to 2 minutes.

Garnish with fresh basil and serve immediately