Chicken Parmesan in the US and called “Milanesa Napolitana” in many of the countries throughout South America: Argentina, Boliva, Ecuador, Brazil, Colombia, Chile, Uruguay, etc.
This amazing and easy to make dish is simply a thinly sliced chicken cutlet that is dipped in flour, egg, and breadcrumbs before being lightly fried in oil and then covered with tomato sauce and mozzarella cheese before being baked in the oven.
Eggs (whisked) in a separate bowl
Salt & Pepper
Such an easy dish to make.
Cut the chicken breasts in half (long-way) and pound them a couple of times with tenderizer. Add salt and pepper to each side
Heat a pan with olive oil or vegetable oil enough to lightly fry the chicken
Dip each chicken breast first into the flour, then into the egg and finally into the bread crumbs. Add them to the pan to fry about 1.5 minutes on each side.
**Note** It might be best to dispose of the frying oil after a batch or 2 and start with fresh oil.
Take each out and place them on a towel or a brown paper bag to let the excess oil drip off.
Add enough sauce to the bottom of an oven safe baking dish to coat the entire bottom. Layer the chicken cutlets along the bottom and cover with again with tomato sauce. Add a layer of shredded mozzarella. Place a sheet of aluminum foil over the dish gently, you don’ need to seal it. Place in oven at 350 degrees for about 20-30 minutes more.