Cut and butterfly 4 pieces of chicken breast. You may also use chicken thighs if you debone them. Treat two chicken thighs as one chicken breast, approximately. Cover the chicken in plastic or wax paper, and by using a mallet, rolling pin, or a pot, hammer down on the chicken and flatten it into an even thickness.
In a bowl, whisk 3 eggs, fresh oregano (dried works as well), Montreal steak spice, garlic powder, salt, and pepper. Thoroughly coat the chicken in the egg mixture by dunking it, and then coat the chicken with a 70/30 blend of Italian-Style breadcrumbs and Panko breadcrumbs. Mostly Italian-Style breadcrumbs.
Place the coated chicken in a well-oiled frying pan, and cook until the crust of the chicken is golden brown.
In a baking dish, put down a layer of tomato sauce, and place your half-fried chicken on top. Put another layer of tomato sauce on top, followed by a healthy sprinkle of mozzarella cheese and Parmigiano-Reggiano cheese.
Bake in the oven, covered in foil at 365°F for about 30-40 minutes, or until the internal temperature reaches 165°F. For a golden color on the cheese, remove the foil cover with about 5 minutes left in the oven, or put it under the broiler for a minute or two after the chicken is fully cooked.
Serve with your favorite side dish(es) and enjoy!
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