6 boneless, skinless, chicken breasts
3 Eggs, whisked
1/2 cup Flour
1/2 cup Panko Bread Crumbs
1/4 cup Parmesan Cheese, grated
1 tablespoon Italian Season
1/2 cup Canola Oil
1/2 cup Tomato Sauce
1/4 cup Prosciutto, diced
1/2 cup Mozzarella Cheese, shredded
Preheat the oven to 400 degrees Fahrenheit.
Place the chicken between two pieces of plastic wrap. Flatten the chicken so that it is 1/2″ thick. Set up your dredging station for the chicken with 3 shallow dishes. The first shallow dish should contain the flour. The second should contain the beaten eggs. The third dish should contain the breadcrumbs mixed with grated parmesan and Italian seasoning.
Season the chicken with salt and pepper. Dust each piece of chicken with flour, shaking off excess. Next dip into the eggs and then dredge in the breadcrumbs mixture.
Heat the canola oil over medium heat in a heavy-bottom skillet. When the oil is hot, pan fry each piece of chicken for 4-5 minutes per side until golden brown.
In a small bowl, stir together tomato sauce and diced prosciutto. Pour 1/2 the mixture in the bottom of a baking dish. Place the pan-fried chicken in the baking dish. Cover with remaining tomato sauce. Top with mozzarella cheese.
Bake for 10 minutes, until cheese is melted and bubbling.
Photographed by Alli Shepherd.