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Chicken Parmigiana

Not gonna lie, this is not a quick-put-together dish. But the end results are elegant, classy and oh so delicious!
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Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup bread crumbs or panko
  • 1/4 cup parmesan cheese grated
  • 1 egg beaten
  • 1/4 cup flour
  • 2 chicken breasts cut in half and pounded thin
  • 1 medium onion finely chopped
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste
  • 1/4 tsp oregano or italian seasoning
  • 8 oz can tomato sauce
  • Mozzarella cheese shredded or sliced
  • Parmesan cheese shredded or grated
  • parsley for garnishing
  • oil for frying

Method
 

Prep Steps
  1. Combine parmesan cheese and breadcrumbs in a shallow dish and set aside. Beat egg in a shallow dish, and set aside. Put flour in a shallow dish or plate. Chop onion. Heat the oven to 375°F. Grease a baking dish, to accommodate the meat without crowding. Cover the bottom of a cast iron pan or skillet with oil and heat for frying.
Assembly
  1. Pat the chicken pieces dry with a paper towel, then coat the chicken with flour. Once coated, dip it in the egg mixture and finally the breadcrumb mixture until evenly coated. Once the oil is heated, carefully place each cutlet into the hot oil. Cook until browned, then carefully turn to brown the other side. Once browned, remove from the skillet and place in the greased baking dish. Top each cutlet with mozzarella cheese.
  2. Sauté onion in a slight amount of oil. When softened, add garlic, salt, pepper and seasoning. Add tomato sauce and heat through. Spoon the tomato mixture over the cheese on each cutlet. Sprinkle with additional parmesan cheese. 
  3. Bake at 375°F for 30 minutes. Sprinkle with parsley. 

Notes