Chicken Parmesan

One of Sam's favorite dishes is chicken parmesan. He's loved it for as long as I can remember. He loves it so much that he used to sing a song about it when he was little! I made this the other day and it made up for me not making the pie he requested the night before.

When I make this dish, I like to use chicken breast that is cut thin. If your store doesn't offer it this way, just slice through a regular piece to make two pieces. I brown each piece in a little olive oil and then finish baking it in the oven. However, if you want to make a lighter version, after breading the pieces place them in a baking dish coated with cooking spray and then spray each piece lightly. Bake the chicken until no longer pink inside and then top with sauce and cheese.

8 thin sliced chicken breasts

1 cup panko breadcrumbs

1 cup Italian style breadcrumbs

2 tbs grated fresh parmesan

1 egg

1/4 cup milk

olive oil for frying

favorite pasta sauce or marinara sauce

grated mozzarella cheese

salt and pepper to taste

Heat oven to 375°

Salt and pepper both sides of the chicken breasts, set aside. Mix breadcrumbs and parmesan cheese in a container big enough to dip pieces in. Mix egg and milk in a second container, big enough to dip pieces in. Heat a large skillet and add oil. Dip each piece of chicken in egg wash and then coat with breadcrumb mixture. Fry each piece in heated oil until both sides are golden brown. Place pieces in a shallow baking dish and bake for about 20-30 minutes or no longer pink inside. Remove from oven and top each piece with 3-4 tbs sauce and about a tablespoon of grated mozzarella. Return to oven and bake just until cheese begins to melt. Serve with cooked spaghetti and remaining sauce.