Serves 4
4 chicken breasts
Flour
1 egg
2 c. milk
Breadcrumbs (fresh or store-bought)
High-quality olive oil
Marinara sauce (homemade or store-bought)
Equal parts freshly grated mozzarella and freshly grated provolone
Fresh parsley, chopped
» On two separate plates, place about 1 c. flour and 1 c. breadcrumbs. In a bowl, whisk together egg and milk. Using a meat mallet, pound thicker parts of chicken until it’s of a uniform thickness, about 3/4 of an inch.
» Dip chicken in flour, followed by egg wash and breadcrumbs. Place on a platter and refrigerate 45 minutes to an hour. Meanwhile, preheat oven to 450 F.
» Add 1/2 inch of olive oil to a large skillet. Heat over medium until it’s hot but not yet smoking. Brown chicken, about 3 to 4 minutes each side. Chicken does not need to be 100 percent done at this point, as it will continue cooking in the oven.
» Place chicken in oven-proof pan. Cover with marinara sauce (to taste) and top with cheese mixture. Bake for 7 to 10 minutes, or until cheese is melted and bubbly. Sprinkle with parsley and serve with a side of risotto, pasta or vegetables.
Photo: Bill Barrett
