8 oz chicken breast pounded thin
flour, egg wash, seasoned breadcrumbs
4 oz blended oil
8 oz marianara sauce
1 oz reggiano cheese
5 slices muenster cheese, rind removed
1/4 tsp chopped parsley (garnish)
Clean chicken breast.
Cut into an 8 oz portion and pound thin with a mallet in between plastic.
Bread chicken, using flour, egg wash & breadcrumbs.
Pat the chicken flat with side of the knife.
Mark the chicken in a criss-cross with the back of the knife.
Heat a large saute pan and add blended oil.
When the oil is hot, add chicken, cook until golden brown on both sides.
Once cooked, remove from the oil and pat dry with a clean towel.
Place on a sizzle plate and cover with 5 oz of the marinara sauce.
Sprinkle reggiano cheese over marinara sauce.
Top with muenster cheese.
Place in salamander until cheese is lightly golden brown.
Plate chicken parmigiana with 3 oz of additional marinara on each side of the chicken.
Garnish with parsley.