1. 4 halves skinless, boneless chicken breast
  2. to taste salt & ground black pepper
  3. 2 eggs
  4. 4 cups panko bread crumbs
  5. 1/2 cup grated parmesan cheese
  6. 2 tbsp. all-purpose flour or more if needed
  7. 1 cup olive oil for frying
  8. 1/2 cup prepared tomato sauce
  9. 1/4 cup fresh mozzarella, cut into small cubes
  10. 1/4 cup chopped basil
  11. 1/2 cup grated provolone cheese
  12. 1/4 cup grated parmesan cheese
  13. 1 tbsp. olive oil


  1. Preheat oven to 450F

  2. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface

  3. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inches

  4. Season chicken thoroughly with salt and pepper

  5. Beat eggs in a shallow bowl and set aside

  6. Mix bread crumbs and 1/2 cup parmesan in a separate bowl and set aside

  7. Place flour in a sifter or strainer, and sprinkle over chicken breasts evenly coating both sides

  8. Dip flour coated chicken breast in the beaten eggs

  9. Transfer breasts to bread crumbs, pressing the crumbs into both sides
    Repeat for each breast

  10. Set aside chicken breasts for 15 minutes

  11. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer

  12. Cook chicken until golden, about 2 minutes on each side

  13. Place chicken in a baking dish and top each breast with about 1/2 cup of tomato sauce

  14. Layer each chicken breast with equal amounts of mozzarella cheese, basil and provolone cheese

  15. Sprinkle 1 to 2 tbsp. of parmesan cheese on to chicken and drizzle with 1 tbsp. olive oil

  16. Bake in preheated oven until cheese is browned and bubble, and the chicken is no longer pink in the center about 15 to 20 minutes

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