Chicken Parmesan

5-6 boneless skinless chicken breasts, pounded flat and dried
1 bag of Caesar Salad croutons
1/4 cup of Italian breadcrumbs
1/4 cup of freshly grated Parmesan cheese
2 eggs
1 package of fresh mozzarella  (one large ball or loaf)
1 batch of Gena's Red Sauce (see recipe on this blog)
Canola oil

Place croutons in food processor and pulse until they are fine crumbs. Pour into a bowl with the Italian breadcrumbs and stir to combine, add Parmesan cheese.

Add oil to a skillet and heat slowly on medium. You only want the oil hot enough to fry slowly, not burn!

Crack eggs into a bowl and add about 1 tsp. of water, whisk until smooth. Dredge chicken breast in breadcrumbs, then into egg mixture, and back into breadcrumbs until coated well on both sides.
Place chicken in hot oil and fry just until lightly golden on both sides.  Remove from oil and place on cookie sheet. The chicken will not be cooked through. 

Top each breast with a spoonful of red sauce. Slice fresh mozzarella and place on top of chicken to cover each breast. Bake for about 25-30 minutes at 350 degrees.  Serve immediately with pasta of your choice and the rest of the red sauce.

Supper Club: I would make one breast for each guest. You can buy fresh mozzarella at Costco for about $7.50 for two.  The reason I use croutons with the breadcrumbs is because they add so much flavor and tend to get very crispy when fried so they chicken stays crispy when its baked in the sauce.  Be careful not to let the oil get to hot and burn the chicken when frying or all the other pieces you cook will taste burned.
Feel free to call me with any questions..or better yet come over and we will make it together!