Easy Chicken Parmigiana

Ingredients

• 2 boneless, skinless chicken breasts (9-12 oz each), cut in half widthwise
• 1 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups unseasoned bread crumbs
• 1 cup pomodoro sauce
• 8 oz sliced mozzarella cheese
• 1 cup shredded fontina cheese
• 1/2 cup grated Parmesan cheese
• 1/2 to 3/4 cup olive oil for frying
• Sea salt and fresh cracked pepper to taste
• Fresh basil, chiffonade, for garnish

Instructions

1. Place the sliced chicken between two pieces of plastic wrap and pound using a rubber mallet until each piece is between 1/4" and 1/3" thick. Set aside on a plate.
2. In a medium-sized baking pan or bowl, mix together the flour, salt, and pepper and set aside.
3. In a separate medium-sized baking pan or bowl, whisk together the eggs, salt, and pepper until combined and set aside.
4. In a third medium-sized baking pan or bowl, mix together the bread crumbs, salt, and pepper until combined and set aside.
5. Coat each pounded chicken cutlet in the flour, then dredge in the egg mixture, then coat and press into the bread crumbs, making sure each cutlet is completely breaded. Repeat until all cutlets are breaded.
6. Add about 1/2 to 3/4 cup of olive oil to a large frying pan over medium-low heat. Add the breaded chicken cutlets 1 to 2 at a time and cook for 2 1/2 to 3 minutes per side or until golden brown. Transfer to a sheet tray lined with parchment paper.
7. Evenly spread the pomodoro sauce on top of each chicken cutlet, then layer with sliced mozzarella, fontina, and Parmesan cheese.
8. Bake in the oven at 450°F for 20 to 25 minutes or until the cheese is melted and lightly browned.
9. Remove from the oven and garnish with fresh chiffonade basil.
10. Serve with polenta or homemade noodles tossed in melted butter.