LIV ALOHA'S CHICKEN PARMESAN
Updated: Jul 19, 2019
4 skinless, boneless chicken breast ( I don't half them because I like them to be big, but you can if you want smaller chicken)
Salt and Pepper to season chicken
1 1/2 cup Panko breadcrumbs
3/4 cup grated parmesan
1/4 cup all-purpose flour
1 1/3 cup olive oil use for frying
3/4 cup Rao's marinara sauce or any other prepared sauce
4 large slices of mozzarella
8 provolone slices
1/2 cup grated parmesan
a drizzle of olive oil
Large Ziplock bag
Large sheet pan
2 shallow bowls for breading
First, preheat your oven to 450 degrees.
Place chicken into large ziplock bag and close. Beat with your meat mallet until meat starts to thin out, you can reference my photos down below to know when to stop.
Place chicken on a large sheet pans. Grab sifter and begin sifting flour over the chicken till it looks like it has just snowed over the chicken breast. Work the flour you just sifted onto the chicken into the chicken with your fingers, do this to both sides. Salt and pepper both sides and then repeat the flouring process.
Crack three eggs into separate bowl and whisk eggs till combined. In another separate bowl combine panko and parmesan.
Dip both sides of the floured chicken in the egg mixture. Then lay the egg-coated chicken breast into the panko breading and coat both sides. Make sure to press in the panko breading. Then set this aside and let this sit for 10 minutes.
Heat up oil in a large pan. When oil starts to have bubbles appear it is ready to fry your chicken.
Place chicken in oil and fry for about 3 minutes on each side. As the oil is on the heat longer it will take less time. Take out the chicken from oil when both sides are golden brown.
Add marinara sauce, provolone, mozzarella, parmesan and then drizzle a little olive oil over the top.
Place in the oven for approximately 15 minutes or when the cheese on tops start to bubble and turn golden.
Serve with a side of Pasta.