I have discovered there are a million and one ways to cook chicken parmesan. I have experimented with quite a few recipes and have found my favorite. It is a combo, fast, tasty, and most important easy.
4 Boneless skinless chicken breast (about 1 per person)
Flour (enough to dust the chicken)
2 eggs beaten
2 cups Panko
1 tablespoon Basil
1/2 teaspoon Garlic powder (or to taste)
Sargento Italiano Mix Cheese (mozzarela, asiago, provolone, parmesan)
1 jar pasta sauce
Put two chicken breasts at a time in a large ziplock bag. Flatten them with a mallet to about a 1/4 inch. The thinner they are the faster they will cook. Dust the chicken with flour then dip it in the egg.
On a large plate mix the panko, salt, pepper, garlic, and basil together. Add a handfull or so of the cheese mix. Coat the chicken in the panko mixture and place on a plate.
Heat olive oil over medium heat. You will know if the oil is ready if you put the tip of the handle in the oil and it starts to bubble right away. Don't let the oil get to hot - it will burn the outside and leave the inside raw.
Place the chicken in the pan and cook for 3-5 minutes each side or until the juices run clear. In the last minute sprinkle with more cheese and cover with a lid so the cheese will melt.
Serve over your favorite pasta (I like penne) smothered in pasta sauce and enjoy!