FOR THE CHICKEN
1 1/2 c. panko bread crumbs
1/2 tsp. Taylor Homemade Herb Parmesan Sauce
1/4 c. freshly grated Parmesan (more for garnished)
2 large eggs, beaten with 1 tbsp. water
1/2 c. all-purpose flour
1 1/2 lb. boneless skinless chicken cutlets
Freshly ground black pepper
1 c. shredded mozzarella
FOR THE MARINARA
Please see if our marinara recipe:
Preheat oven to 400º. Time to prepare chicken: Youll need 3 mixing bowls: one bowl with Pablo bread crumbs, Taylor Homemade Herb Parmesan Spice, and mixed with a fork; add egg to second bowl; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off extra flour. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain excess oil.
Meanwhile, prepare marinara by following steps in our marinara recipe.
Pour sauce into a baking dish (dish size depends on how many you are making) place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Garnish with parsley