Servings for: 4-6 Prep Time: 30 Minutes
Boneless skinless chicken breast
2 tablespoons salt
2 tablespoons black pepper
1 tablespoons paprika
garlic powder 1 tablespoons
onion powder 1 tablespoons
Italian seasoning 1 tablespoons
1/4 cup lemon juice
cloves garlic 2
flour 2 cups
2 cups panko bread crumbs
½ cup grated Parmesan cheese
2 cups olive oiler corn oil for frying
1 cup prepared tomato sauce
* the tomato sauce you can use any marinara sauce * or make your own by :-
Adding 3 tablespoons olive oil in a pan then add 2 chopped tomato 1 chopped onion salt and pepper and Italian seasoning then add 1/2 cup of water and 1 tablespoons tomato paste. Let it cook for about 5 minutes.
Step 1 :-
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken on flat surfaces Then cut them for slices about 1/2-inch. Season chicken with salt pepper paprika Garlic onion and Italian seasoning and the lemon juice let the chicken marinade for about 10 minutes.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Step 5 :-
sprinkle the flour over chicken breasts, evenly coating both sides.
Step 6 :-
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 10minutes.
Heat 1 cup olive oil or corn oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place some of the tomato sauce in a baking dish then add the chicken then top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of parmesan cheese, fresh basil if u like , and drizzle with some more sauce if u want.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 minutes. Then your chicken is ready you can serve it with red sauce pasta.