Chicken Parmesan

2 or 3 boneless skinless chicken breast or 1 lb. chicken strips
2 cups Progresso® Breadcrumbs Italian Style
2 cups all-purpose flour
2 cups marinara sauce (see recipe under Sauces)
2 large eggs
8 oz. mozzarella cheese, shredded
4 oz. parmesan cheese, grated or shredded
2 cups of vegetable oil
½ cup milk
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
PAM® Non-Stick Cooking Spray (optional)

Equipment needed:
Three mixing bowls, frying pan, tongs or large slotted spoon, aluminum sheet pan or casserole dish

Place flour in 1st bowl and season with garlic powder, salt, and pepper. Mix well. Place eggs and milk in 2nd bowl and beat until frothy. Place seasoned breadcrumbs in 3rd bowl with parmesan cheese and mix until combined. Dredge pieces of chicken in the flour, one at a time, then dip in egg bath and roll in breadcrumbs until fully coated. If baking: spray liberally with non-stick cooking spray and bake on an aluminum sheet pan at 400°F for 20 minutes. If frying, place the table oil in frying pan and heat under medium-high heat (lower heat if oil begins to smoke). Test oil by dropping a few breadcrumbs into it. If it immediately bubbles the oil is ready for frying. Place batches of chicken in oil and cook on both sides until crust is golden and chicken is done (firm and no pink). Remove chicken from oil and drain on paper towels or in a paper bag. Arrange fried chicken in an aluminum sheet pan or casserole dish. Ladle marinara sauce over chicken and sprinkle with parmesan and mozzarella cheese. Cook in oven at 325°F for 15 minutes until cheese is melted. Serve warm.