Chicken Parmesan

11:01:00 AM

Boneless skinless chicken breasts
1 large egg
salt and ground black pepper
1/2-1 cup dry Italian bread crumbs
1/4 cup extra virgin olive oil
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 recipe for Marinara Sauce
cooked pasta

Place chicken breasts smooth side down on large sheet of plastic wrap.  Cover with second sheet of plastic wrap and pound gently to 1/2 inch thickness.

Beat egg and a heaping 1/2 teaspoon of salt in a small pie plate or other shallow dish until completely broken up.  Mix bread crumbs, parmesan cheese, a heaping teaspoon salt, and a pinch of black pepper in another small pie plate or shallow baking dish.

Pre-heat broiler.  Working with one at a time, dip both sides of the chicken in the beaten egg.  Then in the bread crumb mixture.   Set cutlets on large wire rack set over a jelly roll pan.

While pasta is cooking heat oil over medium high heat in a 12 inch skillet.  When oils starts to shimmer, add cutlets and sauté until golden brown on each side, about 5-6 minutes.  Wash and dry wire rack, and return to jelly roll pan.  Transfer cutlets to wire rack and top each with mozzarella cheese.  Place pan of cutlets 4-5 inches from the broiler, until cheese melts and is spotty brown.

Place finished cutlet over a bed of pasta topped with sauce.

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