Cook Along with Angie & Chef Tessa: Chicken Parmesan

- 2 Chicken breasts, halved
- 1/2 cup AP Flour, for dredging
- 2 large Eggs, whisked
- 2 tbsp Parsley, chopped
- 1 cup Panko breadcrumb
- 1/2 cup Parmesan, grated
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Grapeseed Oil, for frying
- 1/2 cup Pomodoro Sauce
- 1 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan, grated
- Chopped Parsley or Basil, for garnish

- Preheat oven to 400F.

- Begin by assembling the breading station. Place the AP flour into a shallow dish then placed the whisked eggs into a separate shallow dish. Set aside.

- In a third dish, combine the panko breadcrumbs, chopped parsley, parmesan, onion powder, garlic powder, salt and pepper.

- In a third bowl, beat the egg white until it is light and foamy. Add the remaining sugar and beat until stiff peaks form.

- Bread the chicken by first placing the chicken breast into the flour dredge and coating it evenly on both sides. Continue by dredging the chicken in the whisked egg mixture and finish by coating the chicken in the panko breadcrumb mixture. Set aside.

- In a shallow frying pan, add the grapeseed oil and place onto medium heat. Allow the oil to heat until shimmering. Fry the chicken breasts on each side until golden and crisp, approximately 3-4 minutes. Transfer the chicken to a parchment lined baking tray and cover with a light layer of pomodoro sauce, followed by the mozzarella cheese and parmesan cheese then place into the oven to finish cooking, approximately 15-20 minutes or until the chicken has reached an internal temperature of 165F. Allow to cool, garnish with freshly chopped parsley and serve with buttered noodles and garlic focaccia bread.