Chicken Parmesan (Northern Italy)
- 1 cup canola oil
- 1 cup bread crumbs
- 1/4 tsp dry oregano
- 1/4 dry basil
- 4 boneless skinless chicken breasts (about 4 oz. each. pounded very thin
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup flour
- 3 eggs, lightly beaten
- 1 jar marinara sauce
- 1 cup shredded mozzarella
Preparation time 25mins
Cooking time 39mins
Heat oil in a 12 inch skillet over medium heat. Meanwhile, combine bread crumbs, herbs, and Parmesan cheese in a small mixing bowl, then set aside.
Season chicken with salt and pepper, them roll in flour, shaking off excess. Dip chicken in eggs, then coat in bread crumbs mix. Fry the chicken in oiled skillet. flipping once, until golden and cooked throught. about 5-7 minutes per side (ensuring safe internal temperature of 165 degrees.
Transfer chicken to paper towels to drain.
Heat marinara sauce. Top each chicken breast with sauce, and mozarella cheese
Serve immediately and refrigerate any leftovers