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Step #2: Fry the chicken. 1: Heat oil in a skillet with sides to 375˚. 2: Carefully add chicken and cook for 2 minutes. 3: Flip and repeat on other side for 2 minutes. Let's get to frying! In a large skillet with high sides, heat the oil to 375˚ using a fry or candy thermometer.

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Place the chicken breasts spaced evenly apart over the sauce. Cover each breast with ¼ cup sauce, and top each breast with a slice of mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle finely chopped parsley on top. Bake in a 425F preheated oven for 15-20 minutes until the cheese melts and turns golden brown.

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Instructions. Preheat oven at 350°. Pound the chicken breast or tights, between plastic wrap, until they are even and ¼ inch thick. On a shallow dish combine the flour, salt, and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram, and parmesan cheese.

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Preheat oven to 425F. Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.

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Put the chicken in a 8 x 12 non-stick baking dish in a single layer. Pour the pasta sauce over the chicken, and sprinkle with the mozzarella cheese. Sprinkle the remaining Parmesan cheese on top. Put the chicken Parmesan in the oven and bake for 20 minutes. NEVER MISS A RECIPE!

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2. Pound each of the chicken breast halves to an even thickness of about 1/2 inch. 3. Place the flour in a shallow dish and season it with salt and pepper. 4. In another shallow dish, whisk together the eggs and milk. 5. In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese. 6.

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Preheat the oven to 425°F. Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl. Dredge the chicken in flour, tapping off the excess. Dip the chicken in egg, letting the excess drip back into the.

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Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken.

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Remove cooked chicken and drain any excess oil from the pan. Return the chicken to the pan. Preheat your oven to 350°F. Spoon marinara sauce over the chicken in the pan. Sprinkle mozzarella cheese over the marinara sauce. Bake for 5-8 minutes, or until the cheese melts. Garnish with chopped parsley and serve.

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Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9). Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes. Transfer to rack, then repeat with remaining chicken.

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Place ½ cup of grated Parmesan in a large plate or bowl. In the second medium bowl, whisk the egg. In the third bowl mix together bread crumbs, Italian seasoning, garlic powder, salt, and pepper. Bread the Chicken: Dip chicken breasts in the Parmesan bowl first, and coat on both sides.

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Mix the breading ingredients well with a fork. Step 2: Prepare the Chicken Parmesan. Preheat your oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Begin by coating each of the 2 chicken breast pieces in flour, shaking off the excess. Then, dip them into the beaten eggs, ensuring they're fully coated.

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Flip the chicken over and cook on the other side until cooked through - a further 3-4 minutes. Set aside. Repeat step 5 with the remaining two pieces of chicken. Place all the chicken pieces onto a baking tray. Scoop one tablespoon of marinara sauce onto each piece of chicken and spread across the chicken.

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Making the sauce. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes (optional) and cook for 30 seconds more. Add the tomatoes, stir together, and bring the sauce to a simmer for 10 minutes.

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Cover with the lid and gently cook the sauce for 20 to 30 minutes on medium to low heat, stirring every so often. In the meantime, crack an egg in a bowl and whisk it before adding the juice of a lemon. In a deep plate, mix together breadcrumbs, Pecorino Romano, and few pinches of fresh parsley. In another, pour out some flour.

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Dredge the chicken in flour, then in the egg wash, and finally in panko and parmesan mix, pressing firmly to adhere. Shake off any excess. Heat some oil in a non-stick skillet and place over medium heat. Fry in the skillet until golden and crispy, around 4 minutes per side. Preheat the oven to 190C/220F.