Chicken Parmigiana (Parmesan)

• 4 boneless skinless chicken breasts
• 2 cup Italian bread crumbs
• 1/4 cup grated Parmesan or Romano
• 1 tsp garlic powder
• 2 eggs
• 1/2 cup flour
• 1 cup olive oil
• 4 tbsp butter
• 1/2 lb Mozzarella cheese - sliced
• 2 cup marinara sauce

1. One at a time; place chicken breasts between two pieces of plastic wrap and pound until the they are 1/4 inch thick.
2. Flip the breasts occasionally as you pound.
3. I use a meat tenderizer to pound.
4. Combine bread crumbs, garlic powder and Romano cheese and set aside on a plate.
5. Dredge chicken breasts in flour.
6. Beat eggs in a separate bowl and dip floured chicken breasts.
7. One at a time place chicken breasts on plate with bread crumb mixture and coat breasts completely in mixture.
8. Set breasts aside and allow to dry for 20-30 minutes.
9. Heat oil and butter over medium high heat.
10. When oil is hot add chicken breasts.
11. (You will probably have to do this in two batches.)
12. Fry breasts until golden brown; about 5 minutes per side.
13. Place cooked breasts on paper towels to soak up some of the oil.
14. Transfer breasts to a cookie sheet at top with marinara sauce and slices on Mozzarella.
15. Sprinkle with Parmesan if you have any left over.
16. Broil in oven until cheese is melted and starts to brown.
17. (About 5 minutes but check often!)
18. Optional - serve with spaghetti and marinara.

chicken breasts, italian bread crumbs, romano, garlic, eggs, flour, olive oil, butter, mozzarella cheese, marinara sauce

Taken from cookpad.com/us/recipes/332218-chicken-parmigiana-parmesan (may not work)