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  • 4 boneless/skinless chicken breast
  • marinara sauce as needed
  • 4 large eggs beaten
  • 1 T lemon juice
  • 1/3 c parmesan cheese (the powdered kind)
  • 3 c of panko crumbs
  • 1 c all purpose flour
  • 2 tsp. dried Italian herbs
  • olive oil
  • salt and pepper
  • 2 tsp. granulated garlic powder
  • 2 tsp. paprika
  • Parmesan and mozzarella cheese grated



Step 1

. Butterfly chicken breast and pound flat

. Make a breading station by using three separate containers, one for the beaten egg and lemon juice, the seasoned flour, and the seasoned panko crumbs

. Season the flour with salt and pepper, combine the lemon juice with beaten egg, season the panko crumbs with the dry cheese, herbs, garlic, and salt and pepper

. dredge the chicken in this order: flour, egg, panko, and fry in olive oil over medium heat until golden brown

. In a casserole dish or baking pan place some marinara sauce on the bottom and spread out, place the chicken onto the sauce, spoon some more sauce across the top of the chicken (width not length) place some of the grated parmesan and mozzarella cheese and bake in a 350 degree oven until the cheese begins brown, remove and serve with some angel hair pasta and some marinara sauce

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