Chicken Parmesan.

I am always looking for a new, simple recipe that I think my family will fall in love with. I made this on Saturday night and I am telling you it is a keeper. We had it with mashed potatoes and gravy and broccoli with cheese. It was so good. I used just chicken breast, thawed. I found the recipe in March's Woman's Day Magazine that my ex-daughter-in-law gave me for Christmas. Love simple recipes.

Jonny Valiant; Food styling by Frances Boswell; Prop styling by Erin Swift

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• 2 tablespoon(s) olive oil, plus more for the baking sheet
• 1/2 cup(s) all-purpose flour
• 1 large egg
• 1 1/2 cup(s) panko bread crumbs
• 1/4 cup(s) chopped fresh flat-leaf parsley
• 1/4 cup(s) grated Parmesan
• 2 tablespoon(s) grated Parmesan
• Kosher salt
• Pepper
• 8 small (about 1 1/4 pounds total) chicken cutlets
• 1 cup(s) marinara sauce
• 2 ounce(s) part-skim mozzarella, coarsely grated
• 1 teaspoon(s) lemon zest
• 1/2 teaspoon(s) crushed red pepper

directions

1. Heat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Place the flour in a shallow bowl. In a second shallow bowl, beat together the egg and 1 tablespoon water. In a third bowl, combine the panko, parsley, 1/4 cup Parmesan, and 1/4 teaspoon each salt and pepper. Toss with 1 tablespoon oil.
2. Dip the chicken in the flour, then the egg (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help it adhere; transfer to the prepared baking sheet. Roast until the chicken is golden brown and cooked through, 12 to 15 minutes.
3. Heat the broiler. Spoon the marinara sauce over the chicken and sprinkle with the mozzarella and remaining 2 tablespoons Parmesan. Broil until the cheese melts, 1 to 2 minutes.