A Successful Cooking Lesson at Chez Gina

Gina's Chicken Parmesan

Makes 6 Servings

6 small chicken breasts or chicken breast portions (see below)
2/3 c flour
1 t salt
1/4 t pepper
1/2 t Italian seasoning
2 eggs
1 1/2 c seasoned breadcrumbs
1/4 c cooking oil
1 1/2 c shredded mozzarella cheese
1 1/2 c spaghetti sauce
1 c grated Parmesan cheese

Set up a "breading station" with 3 shallow bowls (each large enough to fit 1 chicken piece at a time):
Bowl 1 - Mix the flour with the salt, pepper and Italian seasoning.
Bowl 2 - Beat the 2 eggs with 1 T water.
Bowl 3 - Pour in seasoned breadcrumbs.

Place these bowls next to one another in a row for later use.

Pound chicken with a kitchen mallet, or heavy, flat-bottomed pan to make it even thickness - thin, but not so thin that it tears. If using larger-sized breasts, cut chicken into pieces about the size of the palm of your hand.

Prepare a flat-bottomed frying pan large enough to fit all the chicken. Preheat it to a medium temperature (325-350 degrees). Once it is hot, pour in cooking oil, covering the bottom of the pan generously.

Dredge both sides of the chicken in the seasoned flour, then dip both sides in egg wash. Next, dip chicken in seasoned breadcrumbs, pressing gently to make sure both sides are completely covered. Gently place the breaded chicken patty into the preheated pan - carefully - because the oil may spatter when you add the chicken! Continue with all chicken pieces.

Saute until the first side is lightly browned, about 5 minutes, then turn to brown the other side.

Turn temperature down to low. Cover each piece of chicken with mozzarella cheese. Top mozzarella with several spoonfuls of sauce. Sprinkle Parmesan cheese over sauce. Cover pan.

Heat chicken through until cheese is melted, 5-10 minutes.

Serve and enjoy!

This recipe is great with pasta tossed with butter and garlic as a side dish. The chicken can also be placed onto rolls toasted with butter and garlic for Chicken Parmesan Sandwiches. Salad always goes nicely with either of these meals.