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Begin by warming your favorite marinara sauce on the stove, on low.
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I make my own, but if you do not have time for that, go with a higher quality sauce from the store.
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Next, take your chicken breasts, and carefully use your knife and slice them down the middle, from the side.
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The goal is to butterfly the chicken breasts.
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Once you have butterflied your breasts, lay plastic wrap down on your meat board, or cutting board.
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Lay the breast on top of the plastic wrap, then top with a larger piece of plastic wrap.
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Take the flat end of your meat mallet, and lightly pound the breast, from the center out.
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This will help tenderize the chicken, while at the same time, making your chicken cutlet.
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Just be careful not to tear the chicken.
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Continue this process with the rest of your breasts.
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Now it is time to get your dredging station ready.
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Get three dishes ready that are deep enough to hold flour, egg wash, and breadcrumbs.
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To station one, add the flour, and season with salt and pepper, and garlic powder.
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To station two, crack your eggs, add the water, and beat with a fork to make your egg wash. To station three, add the breadcrumbs, basil, and oregano.
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Mix well.
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Preheat your oven to 450 degrees (F).
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Get a large fry pan warmed to medium heat, and add in enough olive olive to coat the bottom.
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Take a chicken breast, and add it to your flour bowl.
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Flip it over to coat, and shake off any excess flour.
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Add it to station two, to coat with the egg wash. Next, add it to station three, pushing it into the breadcrumbs.
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Take your hand and add more crumbs to the top, pushing it into the breast.
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Shake off any excess crumbs.
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Add this to your fry pan, and fry on both sides for a few minutes.
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Remove from the pan, and place in a strainer for any excess oil to drain.
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Feel free to let these cool, store in a large ziplock bag, and freeze them for later use.
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Repeat this process with the rest of the chicken breasts.
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NOTE: These are great enough to eat right now, plain.
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I took one large breast, sliced them into strips, and my kids ate those for dinner, along with pasta.
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They loved them!
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Bring a large pot of water to a rolling boil and generously season with salt.
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Cook your pasta, according to the directions, reserving a half cup of the pasta water.
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Drain, and have it ready to plate.
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Get a large cooking dish ready and place your fried chicken breasts in the dish.
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Top with your red sauce.
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Generously sprinkle the parmesan cheese on top of the sauce, and top with the slices of mozzarella cheese.
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Place in the oven until the cheese becomes bubbly, about 8-10 minutes.
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When you are ready to plate, add some pasta to a bowl, and add in some of your red sauce.
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Mix well.
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The pasta will serve as the bed for the chicken parmigiana.
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Add the chicken parmigiana to the top of the pasta, top with a fresh basil leaf, and dig in.
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This dish is great any day of the week and pleases kids and adults as well.
