Chicken Parmesan
Thinly pounded chicken breasts breaded and fried golden brown. Topped with melted burrata and served with a side of marinara.
Ingredients
- 5 chicken breasts halved, thinly pounded
- olive oil for cooking
- salt and pepper seasoning chicken
- Burrata cheese one ball per 2 pieces of chicken
Seasoned Flour
- 1/2 c flour
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
Wet Ingredients
- 4 eggs beaten
Panko Parmesan
- 1 1/2 C panko breadcrumbs
- 1/2 C grated parmesan cheese
- Olive oil
- salt and pepper
- Burrata cheese one ball per 2 pieces of cooked chicken
Instructions
- Trim, halve and pound chicken breasts to 1/4 inch thick.
- Season chicken with salt and pepper.
- In a shallow dish beat eggs.
- In another shallow dish mix the flour, salt and pepper.
- In a third shallow dish combine your panko bread crumbs and parmesan cheese.
- Dredge chicken pieces first in the flour, followed by the eggs and finally the panko parmesan mixture.
- Set coated chicken on a lined sheet pan and chill in the fridge for at least 2 hours.
- Remove chicken from the fridge 30 minutes before pan frying.
- Preheat olive oil in a pan just a hair under medium heat.
- Fry chicken in batches for 4 minutes per side.
- Lay on a paper towel lined sheet pan in a 200 degree oven to stay warm while you cook the rest of the chicken.
- Once all your chicken is cooked place burrata cheese on each piece and allow to melt while you warm up marinara sauce.
- Serve with a side of pasta.
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