Hubby's Favorite Chicken Parmesan

When I met Mike and we started dating, his family would have me over for dinner and often it was for this dish, Chicken Parmesan. I would watch his mom pound the chicken, fry it up and bake it. I would get to enjoy the wonderful taste of it minutes later and I loved it!

Once Mike and I were married and I was trying to figure out what it meant to cook each night, I pulled out this recipe that his mom gladly passed on to me. This is a family favorite and one that I wish I made more often. It is really easy and it makes for wonderful left overs!

Chicken Parmesan

Chicken breasts (however many you'd like to make - a couple nights ago I only used 3 breasts, and it gave Mike and I dinner and lunch and we still have more chicken in the fridge now)
italian bread crumbs (at least 2 Cups)
1 egg
1/2 C milk
olive oil (to coat the pan)

1 jar Spaghetti Sauce
1 8 oz package Mozzeralla cheese

Heat oven to 350 degrees. Line a baking sheet with foil.

Before I pound the chicken I whisk together the egg and milk in a large bowl, I pull out another large bowl and pour in about half a cup of bread crumbs. I have the bowls lined up next to my stove top and pull out my favorite frying pan and heat up olive oil on low.

Pound the chicken using a mallet or the smooth side of the meat tenderizer. I place each breast between wax paper (after I have cut most of the fat off) and pound it, I like my meat thinner (1/4 inch) but do this to desired thickness. Last time I made this it was actually thicker than usual, still delicious but I like tasting more of the fried goodness!

After you have pounded your chicken, dredge it in your egg and milk mixture and then place in the bread crumbs. I usually pour more bread crumbs on top and schlop - yes I just said schlop and I don't even know if that is a word - the chicken around until it is coated with bread crumbs.

Test your oil by flicking some water into it to see if the oil spits back at you, you may need to heat your oil to medium heat.

Then place your first piece of chicken into the hot oil. It should begin making that glorious frying sound the second you place it in the pan, if you notice the oil spitting back at you, it may be too hot. Cooking time varies, but I usually check the chicken after a few minutes and while I wait I am working on the other chicken breasts. Once it is golden brown, flip it over using tongs and continue frying until golden brown. (I have learned to do this through trial and error, don't be afraid to fry your chicken and know that I sometimes burn things or don't have the oil hot enough so I've had to wait forever for things to cook - just try it out!)

Once your chicken is fried up place it on the foil lined baking sheet. If you have thicker pieces of chicken you may need to cook longer, but I place it in the oven for about 20 minutes. When I make it thinner it doesn't take as long, I'm just trying to cook the chicken all the way through. 5 to 10 minutes before the chicken is done I pull out the chicken and spoon spaghetti sauce onto each piece and throw a handful of cheese on the sauce. I cook until the cheese has melted.

Serve with Angel Hair Pasta (and remaining spaghetti sauce) or Salad and rolls!

Earlier this week I served it with pasta and green beans.