Mark A. Hendricks
Discover the secret to amazing Chicken Parmigiana with cubano peppers for sweetness and just a hint of heat. Perfect recipe for leftovers and freezing.
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Cooking tools:
- Meat tenderizer
- Cutting board
- Chef's knife
- Dish
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Grater
- Skillet
- Saucepan
- Wooden spoon
- Baking sheet
- Spatula
- Oven
- Stove
- Tongs
- Paper towel
- Plate
- Plastic wrap
- Refrigerator
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- Salt
- freshly ground black pepper
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- Tomato Sauce, recipe follows
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh basil or parsley leaves, for garnish
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