Chicken Parmesan

Serves 4

• 2 boneless chicken breasts, pounded 1/4 inch thin
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1/2 cup Italian seasoned bread crumbs
• 1 egg
• 1 teaspoon water
• salt and pepper to taste
• 1/2 cup vegetable oil
• 1/2 cup shredded mozzarella cheese
• 1 jar prepared Italian tomato sauce, or your favorite homemade sauce

Directions

Pound the chicken breasts between double pieces of plastic wrap. Pound using the flat side of a metal meat mallet. Cut each breast in half and set aside.

Break the egg into a pie plate. Add the water, salt and pepper and mix to combine. Place the chicken breasts in the egg mixture to coat.

On a plate, mix together the Italian seasoned bread crumbs and the grated cheeses. Using one hand, coat both sides of each piece of chicken in the bread crumb mixture.

In a large pan, over medium high heat, heat the vegetable oil. Once it begins to shimmer, add the breaded chicken breasts. Cook until one side is browned. Turn the chicken and continue cooking until golden brown, about 3 minutes on each side. Remove to a paper towel lined plate.

Coat the bottom of a baking dish with the prepared tomato sauce. Add the breaded chicken breasts.

Top each breast with additional sauce and the shredded mozzarella cheese. Cover with plastic wrap and freeze until ready to cook.

When ready to cook, preheat the oven to 350 degrees F. Cook for 45-50 minutes, until bubbly and heated through. Serve with spaghetti and a green salad.