Chicken Parm for Two (or One)

Chicken Parm for Two (or One)

This is the ultimate Sunday supper. I can’t think of anything worse for your body and good for the soul, so here it goes. Behaving is for Monday.

1 boneless skinless chicken breast
All purpose flour
1 egg
1 teaspoon Dijon mustard
Plain Italian breadcrumbs
Dried oregano
Red pepper flakes
1 tablespoon butter
1 tablespoon extra virgin olive oil
Parmesan cheese
Tomato sauce
Fresh mozzarella
Few handfuls baby arugula
Squeeze of a lemon

Preheat broiler.  

Place chicken breast between two pieces of plastic wrap and pound as thin as you possibly can. Season with salt.

In three shallow bowls or plates add enough flour to one, followed by egg/mustard in second and breadcrumbs/oregano/red pepper flakes in last. Season each a touch with salt. Dip and dredge chicken in first the flour, followed by egg and lastly breadcrumbs.

In a large oven proof saucepan melt butter and oil over medium heat. Add chicken and cook 4-5 minutes until golden brown. Flip and repeat. Add desired amount of tomato sauce and fresh mozzarella.

Broil until bubbly and sinfully delicious.

In a small bowl toss arugula with lemon juice and salt. Top if desired and eat out of the pan, it taste better that way, I promise. Red wine and bread for dipping not included.

Chicken Parm for Two (or One)