Another recipe from my days cooking at the Italian family restaurant when I was young. I must have made this dish 1000 times over a couple of years...but I haven't cooked it since. Decided to make it again yesterday for a dinner party and it went over very well.
Use my 'Authentic Pasta Sauce' recipe if you want the full restaurant experience for this dish, otherwise just use your favorite , but make sure it's not too chunky - so dice those veggies fine! Hope you like it!!
Butterfly the chicken breasts so the pieces are reasonably consistent in thickness. Separate tenderloin if necessary.
Scramble the eggs in a bowl
Spread 1 cup of the breadcrumbs on a plate
Heat about 1/4 inch of olive oil in a sauce pan over medium-high heat
Dip a piece of chicken in the scrambled egg, allowing excess to drip off the meat
Roll the chicken in the breadcrumbs until all sides are covered
Add chicken breast to the pan and brown on both sides - about 1-2 mins per side. Note - chicken will not be fully cooked during this step - and that's fine :)!
Repeat steps 5-7 as often as necessary to cook all chicken pieces. This will depend on the size of your pan. Note that you should change out your olive oil after every 'pan full' of chicken and add breadcrumbs to your plate as needed.
Cover a baking sheet with foil and spread a thin layer of sauce on the foil
Arrange a single 'layer' of chicken on the baking sheet
Cover chicken evenly with sauce - you want enough coverage that the chicken won't dry out, but not so much that it is 'swimming' in sauce.
Sprinkle Parmesan cheese evenly over chicken
Sprinkle shredded mozzarella evenly over chicken
Bake for 30 mins at 375. Serve with pasta side or on it's own - Makes a great sandwich too! Enjoy!!