Chicken Parmigiana

CHICKEN PARMIGIANA
4 boneless, skinless chicken breasts, pounded thin
Salt, black pepper
2 c. flour, seasoned with salt and pepper
4 large eggs, beaten with 2 T. water and seasoned with salt and pepper
2 c. panko bread crumbs
1 c. olive oil
Homemade Marinara Sauce or Commercial
½ c. freshly grated Parmesan
1 lb. fresh mozzarella, thinly sliced
Fresh basil leaves, garnish

1. Preheat oven 400.
2. Season chicken on all sides.
3. Dredge in flour, tap off excess, then dip in egg mixture, drip off excess, then dredge both sides in bread crumbs.
4. In 2 large saute pans, heat the oil until almost smoking.
5. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2-3 minutes per side.
6. Transfer to baking sheet.
7. Top each breasts with some marinara sauce, few slices of mozzarella, salt, pepper and sprinkle a little parmesan cheese.
8. Bake in oven until chicken is cooked through and cheese is melted, about 5-7 minutes.
9. Remove from oven and garnish with basil.