Riazzi's Italian Gardens Chicken Parmesan
3 large, whole, boneless, skinless chicken breasts, split and
1/2 cup milk
1 cup all-purpose flour
2 large eggs, beaten
2 cups unseasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 pinch kosher salt
4 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
2 cups Italian tomato sauce, warmed
1/2 pound fresh mozzarella cheese, thinly sliced
Pound chicken breasts between two sheets of plastic wrap until about
1/4 inch thick.
Place the milk, flour, beaten eggs and bread crumbs in separate
shallow dishes. Add the Parmesan cheese to the bread crumbs and mix
well. Season the eggs with a pinch of kosher salt.
Dip each breast in the following order: milk, flour, eggs, bread
crumbs. Press down firmly while coating with bread crumbs.
In a large skillet, melt the butter with the olive oil over
medium-high heat until sizzling. Arrange chicken breasts in the pan
without crowding. Cook in batches if necessary. Reduce heat and cook
chicken until golden brown and the juices run clear when pricked
with a fork, approximately 3 to 5 minutes per side. Remove and pat
off excess oil.
Place 1/2 cup of the warm tomato sauce in the bottom of a 9 x 13 x
2-inch baking dish. Add three of the cooked breasts to the baking
dish; cover with 1/2 cup tomato sauce and half the mozzarella.
Repeat with the remaining chicken breasts and sauce, and top with
Transfer to broiler and broil until the cheese is melted and golden
brown, about 5 minutes. Remove and serve immediately over pasta al
Makes 6 servings
Approximate values per serving (without pasta): 506 calories; 33 g
fat; 138 mg cholesterol; 28 g protein; 25 g carbohydrates; 1 g
fiber; 299 mg sodium; 58 percent calories from fat
Source: Riazzi's Italian Gardens, Tempe, Arizona