Chicken Parmigiana

Instructions

1. Preheat the oven to 400F. Set aside a baking sheet.
2. You’ll need three shallow bowls:
   a. In one bowl mix together the parmesan cheese, breadcrumbs, garlic powder, salt, pepper and italian seasoning.
   b. In another bowl whisk together the eggs.
   c. In a third bowl, add the flour.
3. Place chicken breast filets between two layers of plastic wrap and place on a cutting board. Use a kitchen mallet to firmly pound the chicken to a ½ inch thickness.
4. Season the chicken filets with salt and pepper on both sides.
5. Dredge each chicken filet in this order: dip in the flour and shake off any excess; then dip in the egg and let any excess drip off; finally, dredge both sides of the chicken in the breadcrumbs, pressing crumbs into both sides.
6. Heat 1/4 inch oil in a large skillet over medium-high heat. When hot, turn to medium and shallow fry the chicken filets 3-5 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer.
7. Transfer the chicken to a baking sheet. Top each chicken filet with 3 tablespoons of tomato sauce followed by 2 slices of provolone cheese per filet.
8. Broil on low for 4-6 minutes until the cheese is melted and bubbling.
9. Remove from the oven and garnish with fresh basil. Enjoy with a favourite pasta of choice or a side salad for a full meal.