4 boneless chicken breasts - pounded to 1/2" with mallet (Optional but increase cooking time)
1 1/2 cup flour
1 1/2 cups panko bread crumbs
2 large eggs beaten with 2 Tbls water
4 Tbls oil
Marinara sauce (We like Barilla)
8 slices mozzarella, thin sliced
1/2 cup shaved or grated Parmesan
1/8 cup basil or parsley
Preheat oven to 400'. Season chicken both sides with garlic salt and white pepper (black is fine), Dredge each breast in flour and tap off excess, then dip chicken in egg and let excess drip off. Dredge on both sides with panko crumbs.
Heat oil on high in large skillet. Add chicken and cook until golden brown, 2 to 3 minutes each side. Transfer to baking sheet and top with tomato sauce and a couple slices of mozzarella and Parmesan cheese. Bake for 15 to 25 minutes depending on the thickness of chicken breasts. Remove from oven and garnish with basil or parsley.