4 chicken breast halved and pounded thin
1/2 tsp salt (each side of chicken breast)
1/2 tsp black pepper (each side of breast)
2 cups flour
2 cups plain bread crumbs
1/3 cup milk
2 Tbs butter
1/3 cup olive oil
1/3 cup freshly grated Parmesan cheese
1 cup mozzarella grated
1/4 cup chopped parsley
Mariana Sauce Slightly tweaked from Giada De Laurentiis
2 small onion chopped
2 garlic cloves chopped
1/2 tsp salt
1/2 tsp black pepper
2 (32 oz) can crushed tomatoes
2 tsp Italian seasoning
2 dry bay leafs
Preheat your oven to 375 degrees F.
In a shallow dish or plate, whisk eggs and milk together. In another bowl add flour and in one more bowl add the bread crumbs. Therefore you have three bowls.
Season your flattened chicken breasts on both sides with salt and pepper. Then dread each chicken breasts one at a time into the egg mixture, then into the flour. Dread into the egg mixture again, and finally into the bread crumbs. Repeat this process until all the chicken breasts breast have been dreaded(battered).
In a large skillet, heat the butter and olive oil over medium heat. Place the battered chicken in the skillet and fry until the chicken is golden brown on each side and fully cooked through. Place the cooked chicken breast on a plate with paper towels to remove the excess oil.
Using the same skillet and without cleaning the skillet add the onions, garlic, salt, and black pepper. Cook until soften. Add the canned tomatoes into the skillet along with the Italian seasoning and bay leafs. Simmer for 30 minutes
Once the sauce has finished, place some of the sauce into a Pyrex baking pan. Then lay the cooked chicken breasts in the pan. Pour the remaining of the marinara sauce on top of the chicken. Then sprinkle the Parmesan cheese and mozzarella cheese on top.
Bake the chicken parmigiana for about 15 to 20 minutes or until the cheese has melted and golden.
Sprinkle chopped parsley and serve with spaghetti.