Chicken Parmesan

I think it's fitting to have this recipe as the first addition to this blog since it’s the first recipe I ever learned to cook. As a young child my mom would sit me on top of the kitchen counter and allow me to help with the preparation. So in honor of my childhood, here it is.

• 4 boneless, skinless chicken breasts


• 1 cup flour


• 2 eggs, lightly beaten


• 1 cup seasoned bread crumbs


• 1 jar tomato sauce


• ½ lb. mozzarella cheese, sliced into thin pieces


• 2 cups oil, for cooking

Preheat oven to 350ºF.

Clean chicken breast, removing any excess fat. Using the flat side of a meat tenderizer, flatten each chicken breast to about ½” thick.

In three separate shallow bowls (plates will work too), pour the flour, eggs, and breadcrumbs into each. Beginning at the flour bowl, dredge each chicken breast until fully-coated. Next, dip chicken in eggs and then lastly into breadcrumbs. Place on a clean plate.

After all chicken breasts have been coated, heat 2 cups of oil in a skillet over medium-high heat. Once oil is hot, carefully place each chicken breast into skillet. Cook about 2 minutes on each side, or until golden brown. Remove chicken from oil and place on a paper-towel lined plate to drain any excess oil.

In a deep baking dish, spray non-stick cooking spray on bottom of pan (makes clean up much easier). Pour a thin layer of tomato sauce on bottom of pan. Place chicken breast side-by-side in dish with a slice of mozzarella cheese on top. Then pour remaining tomato sauce on top so that chicken is mostly covered. Bake in oven about 10 minutes. Carefully pull out oven rack and place remaining cheese on top of chicken, bake an additional 3-5 minutes. Serves 4.

Dish best served with a side of pasta and favorite vegetable.