4 chicken breasts
8 oz. bread crumbs (original or Italian style)
basil and oregano (if using unseasoned crumbs)
buttermilk
tomato sauce (Hunts)
frying oil (if frying)
2 eggs
fresh Mozzarella cheese, sliced
grated Parmesan cheese
salt and pepper, to taste

MARINATE:

Put chicken in between 2 pieces of clear plastic wrap and pound thin (about 1 1/2-inches). Marinade in buttermilk and 1/4 teaspoon of salt for 2 hours minimum (in refrigerator).

BREADING:

Mix bread crumbs and Parmesan cheese... There should be about 1/3 amount of cheese and 2/3 bread crumbs... I used more than half a tube of crumbs for 4 breasts. Add 1/4 teaspoon of salt and a little bit of pepper. If not using Italian seasoning mix in 1 tablespoon of basil and 1 tablespoon of oregano to breadcrumb/Parmesan cheese mix. You may have to make more depending on how messy you are.

Beat 2 eggs, have a big clean plate ready for the breaded chicken. Get the flattened buttermilk chicken out of the refrigerator and pat dry. Dip chicken in the egg letting the excess drip off. Then dip in the crumbs making sure to cover generously and handling as little as possible.

For best results put breaded chicken in the refrigerator for 30 minutes (minimum) to 2 hours before cooking so the crumbs stick better.

BAKE OR FRY:

If you are baking make sure to generously apply olive oil to the baking sheet. Preheat oven to 375°F and bake for 30 minutes. I would flip them 15 minutes in so both sides are evenly crispy and golden brown.

For frying, heat preferred frying oil until it sizzles when you drip water on it, its too hot if its smoking... Should be fine on just above medium heat. Make sure to have paper towel ready to soak excess oil from cooked chicken.

Note: There should be enough oil to submerge the chicken half way you may have to add more after cooking 2 pieces if so, make sure to wait for it to heat up again.

Fry till the breading is golden brown on both sides (chicken should cook fairly quickly if pounded thin).

THE FINISH LINE:

Preheat oven to 375°F. Grease casserole dish with olive oil.

Add a thin layer of your favorite tomato sauce. Put chicken down on top of the tomato sauce. Slice fresh Mozzarella (personal preference on thickness (I would say about an inch is good). Layer Mozzarella over each piece of chicken. Dribble tomato sauce over that making sure to leave some bread/cheese exposed. Sprinkle Parmesan cheese over the whole thing.

Bake at 375°F till cheese is melted and tomato sauce is bubbling around the edges... about 15 minutes.

Prepare your favorite pasta while it is baking.

Serves 4.

Submitted by: Enalla