Lemony Chicken Parm

Ingredients:

Marinara sauce of choice (I used Sauz brand summer lemon flavor)

2 chicken breasts (pounded or sliced along the middle on a long side cutting breast in half) 

4 garlic cloves finely minced 

Juice of 2 lemons

1/4 cup olive oil 

3 eggs

2 cups panko 

2 cups AP flour

2 tbsp garlic powder

2 tbsp onion powder

Salt and pepper to taste

1 cup grated Mozzerella

1/2 cup grated parmesan

2 tbsp chopped parsley

Vegetable oil for frying

Directions:

1. Preheat your oven to broil.

2. Combine the garlic, lemon juice, and olive oil, and place your chicken breasts in the marinade. Let this sit for 30 minutes.

3. Prepare your eggs, flour, and panko by placing them in separate bowls. Add the garlic powder and onion powder to the eggs, and add salt and pepper to each bowl. Dredge the chicken breasts first in the flour, then the eggs, then the panko, making sure to coat the chicken breasts well on each side. Place the coated chicken in the fridge.

4. Heat about 1/2 inch of vegetable oil in a skillet until it reaches around 350 degrees. While the oil is heating, prepare a drying rack or paper towels as a landing spot for your chicken. Once the oil is heated, add the chicken breasts, cooking for about 3 minutes on each side or until they are golden brown. After the chicken breasts are golden brown, place them on your prepared drying spot.Place the chicken in a baking dish, first topping them with your marinara and then topping them with the grated cheese. Place under the broiler for about 5 minutes or until the cheese is melted and golden brown. Finish with parsley when out of the oven and enjoy.