4 chicken breasts, pounded thin
1/4 cup of water
1/2 cup of flour
The zest of a lemon
The juice of half a lemon
1/2 tsp of pepper
1 tsp of salt
1 cup of breadcrumbs
1 cup of mozzarella cheese
2 cups of spaghetti sauce (jarred is fine)
Preheat the oven to 350'. Line a baking sheet with tinfoil.
Set up your breading station: In a shallow bowl, beat together the egg and the water with the lemon juice. On a plate, mix together the flour, salt and pepper. On another plate, mix together the lemon zest and breadcrumbs.
Preheat a frying pan. Add enough oil to coat the bottom of the pan. Heat the spaghetti sauce in a saucepan until just warm.
Bread your chicken: Coat the chicken in flour, then egg, then breadcrumbs. Fry each chicken breast in the skillet until browned, transferring it to the baking sheet when done. Continue this process with each chicken breast.
Sauce your chicken: Cover each chicken breast with enough sauce to coat it.
Cheese your chicken: Top each chicken breast with enough cheese to cover it.
Transfer the baking sheet to the oven and cook the chicken for fifteen minutes, or until the cheese has melted. Because the chicken was pounded thin, it will cook during the frying process.
When the chicken parmesan is done, top it with the chopped parsley. I serve mine with brocolli.