4 chicken breasts (boneless)
1 cup all-purpose flour
4 eggs, beaten
1/4 cup milk
2 cups Italian seasoned Panko flakes
salt and pepper, to taste
olive oil, for frying
1 1/2 (24 oz. ea.) jars Marinara sauce (I use Newman's own)
12 thin slices Mozzarella cheese
4 slices Provolone cheese
8 oz. freshly grated Parmigiano Reggiano cheese, divided
7 large fresh basil leaves, chopped
2 fresh Roma tomatoes sliced thin

CUTLETS:

Slice each chicken breast in two on the bias creating two “medallions”, place the portions between plastic wrap to prevent splattering. Pound the medallions with a meat mallet to a uniform thickness of 1/2-inch.

BREADING & BROWNING:

First, place 1 cup of flour into a shallow pan. Then, in a medium sized bowl, prepare the egg wash. Beat 4 eggs together with 1/4 cup of milk and 1 oz. of grated Parmesan cheese. Finally, set up another shallow pan with seasoned Panko flakes.

Season chicken with salt and pepper and dredge in flour one by one, shake off the excess flour and add to the egg wash bowl. Remove the cutlets from the egg and allow to drain briefly before coating with breadcrumbs, coat completely. Set aside on a sheet pan.

Heat olive oil in a large skillet, Brown the breaded chicken cutlets about 2 to 3 minutes on each side, pat dry on a paper towel.

LAYERING:

Pour some of the Marinara sauce into a baking dish to create a thin pool on the bottom, add chicken, spoon sauce on top, Provolone cheese, Mozzarella cheese, Parmigiana and slices of tomato. Sprinkle chopped basil over entire dish before baking.

BAKING:

Bake at 400°F, covered with foil, for 25 minutes, remove foil, cook until cheese is golden and melted. Approximately another 20+ minutes. Let sit for a few minutes before plating.

Sit back, eat, and graciously accept compliments as they are sure to follow upon their first bite. :)

Makes 8 Parmigiana; Serves 4.

Submitted by: Ashley M.