Classic Chicken Parmesan With Mozzarella And Pecorino Romano
"Chicken parmesan for the dinner win! it's kinda a process butterflying the chicken, pounding it out, dredging, & browning BUT it's so worth it and those leftovers will last you for daysssss. ?"
-- @vodkaandbiscuits
Recipe Intro From vodkaandbiscuits

Chicken is pounded and dredged, flavors are layered and simmered. This is the perfect end to one week and beginning of another.

This recipe is featured in our Weekly Meal Planner here!

4-5 thinly sliced (or pounded) chicken breasts
1/2 cup flour
1 cup breadcrumbs
2 eggs, beaten
salt and pepper
dried oregano, to taste
garlic salt, to taste
olive oil, as needed
1 jar marinara sauce (or use homemade)
1 1/2 cups grated mozzarella
1/2 cup grated parmesan or pecorino romano

Season chicken breasts with salt and pepper. Prepare three shallow bowls or plates; one with flour, one with beaten eggs and one with bread crumbs. Season all three with salt, pepper, garlic salt and oregano.

Preheat oven to 350˚ F. Dredge chicken first in flour, then egg wash, then breadcrumbs. Heat a large skillet with about 1/2 inch of olive oil over medium heat and brown the chicken on both sides; about  5-6 mins per side

Transfer to a9 by 13 inch baking dish. Top with marinara sauce and cheeses and bake for about 20 minutes, or until cheese has melted and starts to brown.