Bobby Flay’s Chicken Parmigiana (edited)

Prep Time: 20 min 

Cook Time: 20 min 

Serves: 4 servings

Ingredients:

2 boneless, skinless chicken breasts, sliced in half horizontally and pound chicken with a meat pounder between two pieces of plastic wrap until 1/4 inch thick.

Salt and freshly ground black pepper

1 cup all-purpose flour, seasoned with salt and pepper

2 large eggs beaten with 2 tablespoons water and seasoned with salt and pepper

1 cup panko bread crumbs

1 cup vegetable oil or pure olive oil, divided in half

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmigiano Reggiano

Fresh basil or parsley leaves, for garnish (**or top with Arugula tossed in dressing of equal parts fresh lemon juice and olive oil)

Make your own tomato sauce or use Marcella Hazan’s recipe which can be found here on this site.

Preparation Steps

1. Preheat oven to 425 degrees F.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. (Or cook in two batches, adding the 2nd half of the olive oil to the pan prior to cooking your second batch.) Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

4. Transfer to a baking sheet and top each breast with a few slices of the mozzarella, salt and pepper.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

6. Remove from the oven and ladle hot tomato sauce over each breast sprinkle some grated parmigiana reggiano and garnish with basil or parsley leaves. OR see notes below for an arugula topping.

Notes:

Toss arugula with lemon and olive oil dressing. Place on top of chicken.

Source:foodnetwork.comhttps://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe-1952359