Tony’s Take on Chicken Parmigiana at Olive Garden

Ingredients

• 2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese (mix this into the breadcrumbs!)
• 1 cup vegetable oil (for frying)
• 24 oz jar of high-quality marinara sauce (or homemade)
• 8 slices mozzarella cheese (or 2 cups shredded)
• 1/2 cup grated Romano or Parmesan cheese (for topping)
• 1 lb spaghetti
• Fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Instructions

1. PREP THE PROTEIN: Place chicken cutlets between plastic wrap. Pound them out to even thickness—about 1/2 inch. We need uniform cooking here, people! Season both sides with salt and pepper.
2. SET THE STATIONS: Line up three shallow bowls. Bowl 1: Flour. Bowl 2: Beaten eggs. Bowl 3: Breadcrumbs mixed with that 1/2 cup of grated Parmesan. This is the 'Parmesan-breaded' secret!
3. DREDGE DRILL: Flour the chicken (shake off excess). Dip in egg (let it drip). Press hard into the breadcrumb mix. Coat it like you mean it!
4. THE FRY: Heat oil in a large skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden and crispy. Don't crowd the pan! Transfer to a baking sheet.
5. SAUCE & CHEESE: Spoon a generous amount of marinara over the center of each fried cutlet. Top with mozzarella slices and a sprinkle of Romano.
6. THE FINISH: Broil on high for 2-3 minutes until the cheese is bubbling and getting those golden brown freckles. Watch it like a hawk!
7. PASTA TIME: While chicken broils, cook spaghetti al dente. Toss with remaining marinara.
8. PLATE IT: Serve chicken alongside the spaghetti. Hit it with fresh parsley and a pinch of Tuscan Red Blend Garnishing Salt. DUNZO!