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1
Make your dredging stations first.
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2
Whisk eggs and milk together in a medium size bowl.
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3
Set aside (this is your 'wet' station).
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4
In another medium or large sized bowl, combine breadcrumbs, grated parmesean, basil, garlic powder, thyme, salt and pepper.
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5
Mix well (this is your 'dry' station).
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6
Cut chicken breasts into halves or, if thighs, skip this step.
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7
Between pieces of plastic wrap or in a plastic bag, pound chicken pieces (one at a time) until 1/6th - 1/4 inch thick.
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8
As you finish each piece, add it to the wet station.
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9
Once you are done with flattening all of your pieces of chicken wash up (you know the drill).
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10
Over medium heat, heat the olive oil in a large skillet (at this point, if you had the fresh garlic clove, you can crush and add to the skillet as it warms up.
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11
As soon as it begins to sizzle, remove.
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12
This flavors your oil).
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13
While pan in getting hot, return to your dredging stations and one piece at a time, begin coating the wet pieces of chicken in the dry mix (tip: try using only one hand so the other stays relatively clean).
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14
Once fully coated, place in the pan with the olive oil.
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15
Pan fry each piece until brown (3-4 minutes per side).
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16
Remove from oil and drain on paper towels.
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17
Continue this process with all pieces of chicken.
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18
Preheat oven to 350 degrees.
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19
On a greased cookie sheet or baking try, arrange all pieces of browned chicken.
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20
If you need two trays, go for it.
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21
Top each chicken piece with marinara (roughly a tablespoon's worth, maybe more)and a large pinch of mozzarela cheese.
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22
Bake uncovered until cheese is melted and begins to brown on top (about 20 minutes).
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23
Serve with a nice salad with a simple vinagarette, some fresh cooked veggies, and crusty bread for a well rounded meal.
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24
Or if your throwing caution to the wind, serve over pasta with extra marinara.
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25
Also, with any recipe, feel free to add salt and pepper to taste.
