Crispy Chicken Parmesan (Parmigiana)

Ingredients

• 2 large eggs
• 1 tablespoon garlicminced
• 2 tablespoon sparsleyfresh, chopped
• 1/4 teaspoon salt and pepperto season
• 1 teaspoon onion powder
• 3 large chicken breastshalved horizontally to make 6 fillets
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbsItalian or golden
• 1/2 cup parmesan cheesefresh grated
• 1 teaspoon garlic powder
• 1/2 cup olive oilfor frying
• 1 tablespoon olive oil
• 1 large onionchopped
• 2 teaspoon sgarlicminced
• 14 ounce stomato pureePassata
• 1/4 teaspoon saltto taste
• 1/4 teaspoon black pepperto taste
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugaroptional
• 8 ounce smozzarella cheesesliced or shredded
• 1/3 cup parmesan cheesefresh shredded
• 2 tablespoon sbasilor parsley, fresh, chopped

Instructions

1. Whisk together eggs, garlic, parsley, salt, pepper and onion powder in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
2. When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
3. Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
4. Heat oil in a large skillet over medium high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4 5 minutes each side).
5. Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2 3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
6. Bake for 15 20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.