Chicken Parmesan — Robert St. John

Ingredients

• 8 each – 4-5 oz. chicken breasts, butterflied, split in half, pounded thin
• 2 tsp Kosher salt
• 2 tsp Fresh ground black pepper
• 1 cup All-purpose flour
• 1 Tbl House seasoning blend (see recipe)
• 4 Whole large eggs
• 1 cup Whole milk
• 3 cups Italian bread crumbs
• 2 ½ cups Parmigiano Reggiano, grated
• 2 Tbl Italian flat-leaf parsley, chopped
• ½ cup Extra virgin olive oil
• 3 cups Marinara (recipe xxx)
• 16 – ¼“ thick slices fresh Buffalo mozzarella (about 1 lb.)
• ¼ cup Fresh basil chiffonade, loosely packed (about 6-8 large leaves)