Chicken Parmesan

There is also something about pounding a chicken breast flat to make a chicken breast seem like a lot of food.  All the pasta didn't hurt either. Winner winner chicken dinner, indeed. I only cooked 2 chicken breast and it was more than enough for 3 people.  If you are halving the chicken, don't half the dredging materials, it makes it difficult to completely cover the chicken.

Chicken Parmesan
Adapted from Sheet pan dinners

• 1/2 teaspoon kosher salt
• 1/2 cup all purpose flour
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 1/2 cup panko breadcrumbs
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 tablespoons smoked paprika (I would use a less next time)
• 1/2 teaspoon kosher salt
• 4 to 6 boneless, skinless chicken breast, pounded to 1/2 inch thick
• 1 jar marinara sauce
•  6 to 8 slices provolone cheese
• 1/4 cup shredded Parmesan cheese

Preheat the oven to 400F and spray a sheet pan with non stick spray.

Get out 3 large shallow bowls. In the first whisk: salt, flour, pepper. The second: 2 eggs. The third: the panko, garlic powder, dried oregano, paprika, and salt.

Dredge the chicken cutlets into the flour first, then eggs, then panko - making sure to get the entire surface area of the chicken. Then onto the baking sheet.

Bake the chicken for 15 minutes until the panko has browned and cutlets are almost cooked through. Remove from oven, add 1/2 cup marinara sauce and a slice of provolone cheese. Return to the oven for 10 minutes. 

Serve hot on top of a giant plate of pasta.