Wednesday, August 11, 2010
Yum. Chicken Parmesan is always a tempting option on a menu at an Italian restaurant, and it certainly didn't disappoint at home. I served it over pasta, but there's no reason why you couldn't throw this on some thick bread for a hearty sandwich. The recipe is from my Southern Living cookbook, so you know it's good.
1 cup Italian seasoned breadcrumbs
2 Tbsp flour
1/2 tsp ground red pepper
2 boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg, lightly beaten
2 Tbsp olive oil
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Prepare breadcrumbs, flour, and red pepper in a small dish, and set aside.
Dip one chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg, and coat again in breadcrumb mixture. Repeat procedure with other chicken breast.