Chicken Parmesan is a pretty basic recipe and an easy go to dinner for the whole family. My children do not like the cheese and sauce (I know they are crazy), so I make them a plain cutlet and then add the cheese and sauce to mine and my husband's portion. The most important detail when making Chicken Parmesan is to use quality ingredients. It is amazing what a difference the right chicken and sauce make in this dish. The best chicken to use is either Bell & Evans or Murray's. I have listed my favorite brands next to the ingredients so you can see my recommendations.
1 1/2 pounds boneless skinless chicken breast (pound them down with a hammer so they are not too thick)
1 cup breadcrumbs (Cento Italian flavored)
2 eggs beaten
4 slices fresh mozzarella cheese
1 cup marinara sauce (Rao's)
Olive oil (enough to cover the pan)
Preheat the oven to 375 degrees F
Dip the chicken in the egg; then in the bread crumbs.
Place the breaded chicken on a plate and let it sit in the refrigerator for 5 minutes. This will help the breadcrumbs stick better to the chicken.
Drizzle the olive oil (about 2 tablespoons) in a large skillet over medium high heat and let it warm up
Place the chicken in the skillet and cook for approximately 4 minutes on each side. You can tell that it is ready to flip when the edges start to brown. I like to cook 2 pieces at a time so that each piece has enough room and is cooking evenly.
Once all the chicken is cooked through, place them on a foil lined cookie sheet. Add a tablespoon or two of sauce (depending how saucy you like your Chicken Parmesan) on top of the chicken and then add the mozzarella cheese on top.
Place in the oven for about 5 minutes or until cheese is melted.