Chicken Parmesan

By mamacasma

Ingredients

• 1 cup all-purpose flour
• 3 large eggs, whisked until foamy
• 1 1/2 cups Italian Classics Seasoned Bread Crumbs
• 4 Wegmans Boneless, Skinless Chicken Breasts (about 6 oz each)
• Wegmans Sea Salt and cracked pepper
• 1/2 cup Wegmans Pure Olive Oil
• 1/2 cup Food You Feel Good About Smooth Marinara Sauce
• 1/2 cup Wegmans Shredded Low-Moisture Part-Skim Mozarella
• 4 tsp Italian Classics Grated Parmigiano-Reggiano (Cheese Shop)

Details

Servings 4
Preparation time 35mins

Preparation

Step 1

Preheat oven to 400 degrees.

1. Put flour, eggs and bread crumbs in separate shallow bowls.

2. Using meat mallet, flatten chicken breasts between triple thicknesses of plastic wrap to a uniform 1/4 inch. Remove from plastic; season with salt and pepper.

3. Coat each chicken breast well with flour. Dip in egg until well-coated, then dredge in bread crumbs until completely coated.

4. Heat oil in pan on stovetop on MEDIUM-HIGH, 1-2 min. Add chicken breasts, 2 at a time.

5. Cook about 3 min, until edges turn golden-brown. Turn over; cook until chicken reaches 165 degrees internal temp (check by inserting thermometer halfway into chicken), about 3 min. Drain on paper towels. Repeat with rest of chicken.

6. Place chicken on parchment paper-lined baking sheet. Spread each chicken breast with 2 Tbsp sauce; top with 2 Tbsp mozzarella and 1 tsp Parmigiano-Reggiano. Bake about 8 min, just until cheese is melted.

Chef Tip(s):

* Pie plates work well for coating and dredging.

* Sprinkle a few bread crumbs on oil as it heats. If they immediately sizzle, the oil is hot enough for shallow frying.

* For moister, more tender results, we recommend conventional chicken breasts in this recipe, rather than pre-flattened chicken cutlets.