Auricchio Provolone Chicken Parmigiana



 Prepared Tomato Sauce
2  eggs
2 tablespoons  whole milk
1/2 pounds  chicken breast, pounded to about 1/4-inch thickness
3 cups  Italian-style bread crumbs
3/4 cup  olive oil, divided
12 ounces  shaved or grated
 Auricchio Provolone Cheese
Preheat the broiler. In a bowl, whisk together the eggs and the milk. Dip each of the chicken breasts in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place on a tray until you're ready to use them. Pour half of the olive oil into a large sauté pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded chicken breasts and cook over medium heat, 1 minute per side. Place on a tray and repeat with remaining chicken breasts, adding olive oil as needed. Cover and keep warm. Lay the fried chicken breast on a nonstick, 9x13 pan, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated Auricchio Provolone Cheese. Broil in the oven until the cheese starts to brown, about 3 to 4 minutes.

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