Chicken Parmesan Recipe

• 3 (11- to 12-ounce) boneless, skinless chicken breasts
• Salt
• Freshly ground black pepper
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 2 large eggs, beaten
• 1 1/2 cups panko
• 1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
• 1 cup olive oil
• 3 cups Basic Tomato Sauce (see recipe intro)
• 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
• 8 ounces fresh mozzarella, cut into 12 thin slices

1. Heat the broiler to high and arrange a rack in the top third of the oven.
2. Cut each chicken breast in half horizontally.
3. Place 1 piece between 2 sheets of plastic wrap or in a resealable plastic bag and pound to an even thickness (about 1/4 to 1/2 inch thick) with a meat pounder or the bottom of a pan.
4. Repeat with the remaining pieces of chicken.
5. Season the chicken generously on both sides with salt and pepper; set aside.
6. Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside.
7. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside.
8. Mix the panko and Parmesan together in a third shallow dish.
9. To bread the chicken, dredge a breast in the flour mixture and shake off the excess.
10. Next, coat it in the egg mixture and let the excess drip off.
11. Finally, press it into the panko mixture until its well coated.
12. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.
13. Line a clean baking sheet with paper towels and set aside.
14. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350 degrees F on a deep-fry thermometer.
15. Add the chicken in batches (dont overcrowd the pan) and fry until golden brown, about 2 minutes per side.
16. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.
17. While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat.
18. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish.
19. Remove the paper towels and place the chicken directly on the baking sheet.
20. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly.
21. (Rotate the baking sheet as needed for even browning.)
22. To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

chicken breasts, salt, freshly ground black pepper, flour, milk, eggs, panko, parmesan cheese, olive oil, tomato sauce, fresh basil, mozzarella

Taken from www.chowhound.com/recipes/chicken-parmesan-10954 (may not work)