Chicken Parmesan

If I could only eat one food for the rest of my life, it would be chicken parmesan over a hefty bed of mashed potatoes (though this is traditionally served with pasta).

The ultimate comfort food! Classy yet familiar, and surprisingly easy to make!

Chicken Parmesan

Ingredients:

• 1 -2 chicken cutlets (thin sliced breast filets) per person

• Italian seasoned breadcrumbs

• 1 egg per 4 chicken cutlets, beaten

• Salt

• Pepper

• 1 - 2 tbsp Dijion mustard

• 2 tbs milk

• Flour

• Oil (I use olive oil but just about any cooking oil can work here)

• Mozzarella cheese

• Parmesan cheese

• Tomato Sauce (homemade is best, otherwise jarred is fine)

• Fresh Basil (optional)

Directions:

1. Begin prepping the chicken. Set out three bowls. In the first one, add in about a cup of flour. In the second bowl, add eggs (beaten), salt, pepper, milk, and dijon mustard, and mix well. In the third bowl, add about 1 cup bread crumbs (more may be needed depending on the size of the batch).

2. Take the first chicken cutlet and dredge in flour. Next dip it into the egg mixture, and make sure it is completely submerged in mixture. Finish by dipping it into the breadcrumbs and roll it around to make sure the entire cutlet is covered in breadcrumbs. Place onto a plate, and repeat till you have prepped all of the chicken. Let the chicken sit for a few minutes before frying.

3. Heat up about 1 inch of oil in a large skillet or sauté pan ver medium over medium heat until hot.

4. In the meantime, preheat oven to 375 degrees, and prepare an oven safe deep dish pan. Lightly oil the pan, and line with a thin layer of tomato sauce

5. Add 2- 3 cutlets to the pan (careful not to over stuff), and fry on each side for about 2-3 min per side (until golden brown). Note- the first batch will cook more slowly than the next batches.

6. Once the cutlets have been fried, place onto the oven dish and layer with more tomato sauce, and slices of mozzerella cheese (thickness of cheese is up to you!), and lightly sprinkle with parmesan cheese and fresh basil (optional)

7. Bake for about 25 min (or until cheese becomes bubbly)

8. Serve and enjoy!