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1
Preheat your oven to 375 F. Spray a medium-sized baking dish (I used a medium sized oval baker but an 8x8 will also work) with non-stick spray.
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2
Set aside.
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3
In a medium saucepan, bring the water and salt to a boil.
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4
Slowly add the corn meal, whisking the entire time.
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5
Reduce the heat and simmer, stirring frequently with a wooden spoon, until thick and creamy, about 25-30 minutes.
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6
Stir in butter, Parmesan cheese and black pepper to taste.
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7
Pour the polenta into the baking dish and level the top.
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8
Place the polenta in the oven and bake for 15 minutes or until just set on top.
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9
Remove from heat and set aside.
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10
Preheat the broiler.
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11
While your polenta is baking, prepare your chicken.
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12
In one shallow bowl, combine the flour, salt and black pepper.
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13
In a second shallow bowl, whisk together the egg and milk.
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14
In a third shallow bowl, combine both breadcrumbs, 3/4 cup Parmesan cheese and garlic powder.
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15
Dredge each chicken cutlet in the flour mixture, shaking gently to get rid of any excess.
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16
Transfer to the egg mixture and coat completely.
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17
Lastly, place the chicken cutlets in the breadcrumb mixture.
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18
Press to adhere where necessary.
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19
Place on a large plate and set aside.
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20
Heat the oil in a deep non-stick skillet over medium-high heat.
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21
Once hot, add two of the dredged chicken cutlets.
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22
Dont touch or move the chicken until the bottom is brown and crispy, about 3 minutes.
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23
Flip the chicken and repeat for the second side.
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24
Cook until the chicken has cooked through completely.
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25
Remove from heat and transfer to a plate that has been lined with a paper towel.
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26
Repeat for the remaining 2 chicken cutlets.
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27
In a small bowl, toss together the mozzarella cheese and remaining 1/2 cup of Parmesan.
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28
Spoon a thin layer of marinara sauce on top of the polenta and then place the chicken cutlets on top.
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29
Add more marinara on top of the chicken and then top with the cheese blend.
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30
Stick dish under the broiler until melted and bubbly, about 1-2 minutes.
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31
Remove from heat and garnish with fresh basil.
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32
Serve immediately and enjoy!
