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Big Lou's Chicken Parmigana




Source of Recipe


From Steve Andruzzi, Salt Lake City, "Bachelors With Recipes"


List of Ingredients




2 fresh, boneless chicken breasts

2 eggs, beaten

Flour

1 cup or more Italian or seasoned bread crumbs

Extra-virgin olive oil

3 cloves garlic

Fresh mozzarella

Homemade or good quality marinara sauce

Baci rolls or other Italian bread, if desired



Recipe



Heat oven to 350 degrees. Wash chicken and trim fat. With a good filet knife, slice chicken breasts lengthwise into 1/4-inch-thick filets. (Or place chicken pieces on a sheet of wax paper and cover with another sheet. Pound filets with a heavy frying pan until they are about 1/4-inch thick.)

Place beaten eggs in a bowl. Place flour and bread crumbs in separate dishes. Dip chicken filets in egg, cover completely with a coat of flour, then bread crumbs, coating completely and patting down crumbs with your hand. Let stand for 10 minutes.

Place a quarter-inch of olive oil in a non-stick frying pan. Heat to medium. Add whole garlic cloves. Place chicken in oil and saut (not deep fry) for 8 to 10 minutes or until each side is golden brown. h your hand. Let stand for 10 minutes.

Remove filets from pan and drain slightly. Place chicken pieces in an oven-safe glass pan. Top with slices of fresh mozzarella. Spoon a generous portion of marinara sauce over cheese. Bake for 8 to 10 minutes or until cheese is melted and sauce is hot. Serve as is or on rolls or bread as a sandwich.