Mozzarella Stick Chicken Parmesan

pressureluckcooking.com

Alice Herman

½ cup all-purpose flour

2 large eggs

2 cups unseasoned Panko breadcrumbs (NOTE: they MUST be Panko for optimal results)

1 cup grated Parmesan cheese, plus more for topping

2 teaspoons dried parsley flakes

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

½ teaspoon black pepper

2 to 3 pounds boneless, skinless chicken breasts, sliced into cutlets about ¼ to ½ inch thick (I use 4 breasts at about ½-inch thick)

¾ cup extra-virgin olive oil, divided

4 tablespoons (½ stick) salted butter

16 slices mozzarella cheese (for best results, it should be deli-style like Sargento’s where it’s sliced as thin as American cheese, not thicker and creamier like Polly-O); use 4 slices per chicken cutlet

1 to 2 cups marinara sauce (use your favorite jarred brand - see Jeff's Tips)

subheading: OPTIONAL FINISHES:

Pasta of your choice, cooked separately according to package instructions, if you wish to serve it over pasta

Hero roll of your choice, if you wish to serve it as a hero

Directions at pressureluckcooking.com

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