Chicken Parmigiana

I feel like this is a dish you see at most if not all Italian restaurants. Lightly crusted chicken with a great sauce.
But let me note this, I know I botched my version of this, and I still loved it! The spices and flavors are there, and even covered up some of my botched mistakes. This is differently dish I want to master and need to master, because I know once I do, I'll have one bomb dish to show off.

Ingredients

1 can tomato sauce
2 tsp Italian seasoning
1/2 tsp garlic powder
1 egg
1/4 cup seasoned bread crumbs
3 tbs of grated Parmesan cheese
2 boneless skinless chicken breasts
2 tbs olive oil
2 slices of mozzarella

Directions
Sauce:
In a small pan, combine the sauce, Italian seasoning and garlic powder in a saucepan.
Bring to a boil, reduce heat and then let it simmer for 20 minutes.

Chicken
Beat the egg on one shallow plate, and on another combine the bread crumbs and Parmesan.
Drag chicken through the egg and then crumb mix.
In a large skillet, cook chicken in the oil on medium heat for 5 minutes on each side.
Top with mozzarella, cover and let it cook for 3 to 4 minutes to let cheese melt.
Pour sauce over chicken when you serve.

Changes I made!

The first noticeable one is that I used shredded cheese instead of slices. This way you make sure you cover the entire chicken with it and not just one area.
This one is more of note for me: medium heat means medium-low heat to my stove. I burnt my chicken and it looked nothing like the perfectly browned chicken in the picture.
To make sure chicken is fully cooked, before you put on the cheese, have a meat thermometer read 170 in the meatiest portion.
To also not worry about under done chicken, either go for a thinner slice, or hammer down to be a lower slice.
The sauce, at least in my pan, looked at first like it was burnt to the bottom, but it was just super thick.

The main recipe came from Taste of Home Cooking School Cookbook,.

Comments

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