Chicken parmesan with marinara sauce and fresh mozzarella and freshly grated parmesan cheese.
If your chicken breasts are large and uneven you will need to pound them with a meat hammer. This will level out the meat so that it cooks evenly. It only needs to be about a half inch thick, so don't pound it too hard. To pound the meat, place it in a ziplock bag or in between two pieces of plastic wrap and gently pound it until even.
Salt and pepper both sides of each filet to taste.
Sprinkle about 2 tablespoons of flour on each side and coat well with the flour.
Beat 1 egg until well mixed.
Place a thin layer of breadcrumbs on a plate. Reserve more for later.
Dip the first filet in the egg and coat thoroughly.
Place egg washed chicken filet on the plate with breadcrumbs. Repeat with as many filets as will fit loosely onto the plate.
Sprinkle the tops of each egg coated filet with a generous amount of breadcrumbs. Coat evenly on both sides of the filet.
Set filets aside in the refrigerator until ready to prepare.
Heat up a skillet over medium-low heat with about 4 tablespoons of olive oil, or enough oil to coat the bottom of the skillet. Also, preheat the oven to about 425 to 450 degrees Fahrenheit.
When the pan is hot, place filets in the skillet. They should sizzle when they hit the oil. Cook on each side for two minutes or until golden brown. Do not overcrowd the skillet.
Remove filets from the skillet and place on a baking sheet. If possible use a rack to keep the filets out of the grease and off the bottom of the baking sheet.
Place about a teaspoon of freshly grated parmesan cheese over the filet. Then place a piece or two of fresh mozzarella cheese slices. Add more parmesan to the top if desired.
Place in the oven for about 10 to 12 minutes to finish cooking and melt the cheese.
Remove from oven and serve immediately with marinara (or alfredo) sauce and your favorite pasta.