I think everyone has a chicken parm recipe.
It really is one of the easiest Italian dishes to make.
I mean really anything smothered in cheese is delicious in my book.
How ever the only way I will eat my chicken parm is this way.
Super smothered with extra sauce and extra cheese.
Three cheeses to be exact.
Now you won't have crunchy chicken breasts that's a whole other version,
but they will be super tender and gooey delicious!
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
1 cup panko bread crumbs
1 cup Italian seasoned bread crumbs
1/2 cup canola oil
1/2 cup pure olive oil
3 cups Tomato Sauce, your favorite recipe will do
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
Fresh basil or parsley leaves, for garnish
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Add oils to a large saute pan and heat over high heat until almost smoking. Add 2 chicken breasts at a time and cook until golden brown on both sides, about 2 minutes per side.
In a 13x9 baking dish spread 2 cups of the tomato sauce on the bottom of the dish.
Add the chicken breasts to the pan.
Sprinkle each chicken breast with salt and pepper. Spread 1/4 cup of sauce on each chicken breast so it it completely covered. Sprinkle each chicken breast with equal parts of the Parmesan and Romano cheeses. Now add a few slices of the mozzarella, covering each piece entirely.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes. Remove from the oven and garnish with basil or parsley leaves.