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1
Preparations
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Preheat the oven to 450 degrees F (230 degrees C).
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Thoroughly pound the chicken with a mallet. Season with salt and ground pepper.
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Mix bread crumbs and 1/4 cup parmesan cheese in a bowl.
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Beat 2 eggs in a bowl. Whisk until well mixed.
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Coat the the chicken breasts with flour.
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Instructions
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Dip the flour coated chicken breasts into the egg, then coat them again with the bread crumbs. Set aside to allow the coating to somewhat dry off.
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Heat the olive oil in a skillet until it starts to shimmer.
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Place the chicken breasts into the skillet. Cook with medium heat until they become golden on both sides (you should spend about 2 minutes on each side).
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Place the chicken in a baking dish and top the breasts with the tomato sauce, mozzarella cheese, parmesan cheese, olive oil, and fresh basil. Bake in the preheated oven for about 15 - 20 minutes until the cheese is brown.
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Take out, and serve immediately while it's still hot, preferably with a glass of tomato spearmint cocktail.
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Notes
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Mind the sodium content. The cheeses are a bit salty themselves, so you may not want to season the chicken with too much salt in the first place. If you're on a low sodium diet, it's better to make the chicken salt-free.
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You can keep this chicken parmesan for a day or two in the fridge and microwave them for the next meal. Eating immediately out of the oven is much better though - the crispiness is at its peak new.
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It's a faux pas that I didn't think of the foil earlier but you should definitely use it when baking the chicken. It'll make cleaning up a hundred times easier!
