Parmesan Chicken

Ingredients:
4 skinless chicken breasts (or two large breasts cut in half),
trimmed and pounded to 1/2 inch thick
1 large egg
3 tablespoons milk
2 Tbs. flour
4 tablespoons Parmesan cheese, grated
3/4 cup Panko bread crumbs
2 tablespoons olive oil
2 tablespoons ghee (clarified butter)
2 oz. mozzarella cheese, shredded
1-2 cups Marinara Sauce

 Preparation:  Sprinkle each side of a chicken cutlet lightly with salt and pepper. In a shallow dish, whisk together flour, egg, milk and grated Parmesan cheese until smooth. In a separate shallow dish add the Panko crumbs. Working with one cutlet at a time, dip chicken into the egg batter then panko crumbs to coat both sides, pressing down gently to allow crumbs to coat evenly.

Add ghee and olive oil to large non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 chicken cutlets and cook until bottom is brown. Turn and brown other side (approximately 1-2 minutes per side). Repeat with remaining cutlets.

Place cutlets on baking sheet and bake in a 350 degree oven for 5 minutes. Remove from oven and transfer to a serving platter. Pour hot marinara sauce over chicken, sprinkle mozzarella cheese on top and serve.

History: This is similar to the Parmesan Chicken Kobe Bryant's Chef Sandra makes for him except I increased the quantities of Parmesan and Panko flakes. I also used my own Marinara Sauce recipe. It's delicious!