Skillet Chicken Parmesan

Eggplant Parmesan is a top favorite for the adults in the household, not the kids. Not yet. And, while Chicken Parmesan is enjoyed much by all but me, I do not make it often, mainly due to the labor involved.

This time, these easy Skillet Chicken Parmesan pleased the kids and the other adult taste-wise and suited me fine labor-wise.

Thinly sliced chicken breasts are breaded and pan cooked and then finished off in the same hot skillet, with oozing mozzarella for the stringy goodness.

Ingredients
2 chicken breasts, sliced thin, and cut in half if preferred, and marinated in red wine vinegar
Flour for dusting, egg white and Panko/breadcrumbs for coating
Tomato sauce
Parmesan, grated,
Mozzarella, thinly sliced
Olive oil as needed

Preparation

1. Drain and pat dry the marinated chicken, dust with flour, dip in egg whites and press into a plate of Panko breadcrumbs and grated Parmesan for coating
2. Heat oil in a skillet, cook the chicken till crisp on both sides, remove and keep handy
3. In the same hot skillet, add the tomato sauce, layer with some grated Parmesan, add the chicken, place more mozzarella slices on top, cover and simmer till mozzarella melts
4. Finish off under the broiler if preferred to get the cheese browned and crispy