Chicken Parmesan

Season the chicken with garlic powder, onion powder and a pinch of cayenne pepper

Prepare breading station by whisking 2 eggs seasoned with a pinch salt and black pepper in one shallow bowl, place 1/2 cup of all purpose flour seasoned with a pinch of salt and black pepper in a second shallow bowl and combine 2/3 cup of panko bread crumbs with 1/3 cup of grated parmesan seasoned with a pinch of salt and black pepper in a third shallow bowl

To bread the chicken, lightly coat each portion in flour and allow the excess to fall off, then dip each flour coated cutlet into the whisked eggs and then transfer the egg dipped cutlets into the bread crumb mixture and coat generously

Add 3 tablespoons of butter into a large skillet and place over medium heat

Once the butter has melted, add the coated chicken and cook for 3-4 minutes on the first side

When the underside is golden brown and crisp, carefully flip the chicken and cook for 2-3 minutes on the other side or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees

Transfer the pan seared chicken cutlets onto a baking sheet and top each cutlet with 2 slices of fresh mozzarella

Turn you ovens broiler on high

Place the chicken onto a center set rack in your oven and broil until the mozzarella has melted

Transfer the chicken parmesan onto plates and top each portion with tomato sauce or marinara 

Garnish with finely shredded parmesan and finely chopped parsley

Pair with pasta or mashed potatoes and enjoy!