Chicken Parmesan

• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 2 tablespoon Unsalted butter
• 2 tablespoon extra virgin olive oil
• 3 cups homemade marinara sauce
• 1 lb fresh mozzarella cheese sliced

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.  Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt.  On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.  Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.   Add more butter and oil and cook the rest of the chicken breasts.

Lay the cooked chicken pieces in an oven proof casserole.  Ladle spoons of marinara sauce over all the chicken pieces.  Add the mozzarella slices on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted.  Serve with pasta or in a sandwich.