Quite a few years ago I used to work at an Italian restaurant in Portland Oregon, Sylvia's Italian restaurant. One of her specialties there was chicken Parmesan. I mad it so often it's one recipe I remember without having to write it down.
To this day I make from scratch and it always an enjoyable dinner. It really is a quick and easy dinner to make, that'll impress everyone you're serving.
2 boneless skinless chicken breasts
1 Cup Panko
2 T Black pepper
2 T Garlic powder
2 T Dried Parsley
2 eggs, beaten (add 1-2 T water) (egg wash)
2 T (or so) Olive oil
Parmesan, grated (I used Asiago) about 1 T per breast
Tomato sauce, about 2 T per breast
Mozzarella, grated (I used fresh mozzarella), about 2 T per breast
1. Heat oven to 350°F
2. Prep chicken, by cutting it in half, and butterflying the lower lobe.
3. Mix Panko, pepper, parsley and garlic powder
4. Dip chicken in egg wash
5. Then dredge* in it the Panko mixture.
6. Place oil in pan and heat to almost smoking
7. Place chicken in pan and fry one side until golden brown, flip and brown on other side.
8. Place chicken in 9x13 pan
9. Top chicken with tomato sauce, Parmesan and mozzarella
10. Back in oven for 35-40 minutes, or until mozzarella is golden brown.
Serve with butter pasta of choice, and a vegetable, like broccoli.
*Dredge means to to drag across. What I usually do is drag it across, then press it into the mixture.