Weeknight Crispy Chicken Parmesan

Weeknight Crispy Chicken Parmesan

• 2 cups panko

• 1/2 cup olive oil, divided

• salt and pepper

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 1 lb boneless skinless chicken breast, cut in half horizontally and pounded thin if needed

• 3/4 cup mayonnaise

• 1/2 lb mozzarella, sliced 1/2” thick

Preheat oven to 425F°.

In a medium Dutch oven or saute pan add panko and 1/4 cup of olive oil and cook over medium low until panko is golden brown, remove, add big pinch of salt and pepper and let cool.

In the same pan add the remaining olive oil and warm over medium heat. Add the onion and sauce for 4 to 6 minutes. Add the garlic and continue cooking for another 30 seconds. Add the tomatoes, and cook over medium low for about 15 or until tomatoes have burst. Remove from heat but keep warm.

While the tomatoes are combine the mayonnaise with 2 Tbs. water. Dredge the chicken in the mayonnaise mixture then press into the toasted panko on both sides, making sure it is well coated. Place on a sheet tray lined with a rack. Repeat with remaining chicken breasts.

Cook chicken for 14 minutes. Remove from oven and top each breast with a slice of mozzarella and continue cooking for another 3 minutes or until cheese is melted and chicken reaches an internal temperature of 165°F.

Remove and serve chicken breasts topped with a large spoonful of tomatoes.