She won’t organize your junk drawer or suggest a new eye shadow, but Chef Lisa is a makeover maven. She has transformed Chicken Parmesan from a traditionally greasy, leathery mess into a healthful, tender success. Cheesy and moist, this super-quick version (less than 15 minutes) will leave you plenty of time to alphabetize the take-out menus.
2 cup flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 cup freshly grated Parmesan cheese
6 boneless, skinless chicken breast halves
3 tbsp olive oil
2 cups chicken broth
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Place flour in a small bowl. In another bowl, lightly beat eggs. In a third bowl, combine
panko and Parmesan cheese.
Place chicken between two sheets of wax paper and pound to even thickness, about 1/2-inch thick. Lightly coat chicken in flour mixture, shaking off excess. Dip into beaten eggs and then transfer to
panko mixture, patting the crumbs on both sides.
In a large skillet, heat oil over medium-high heat. Add chicken and
sauté until lightly browned, about 3 minutes per side. Reduce heat to low. Add chicken broth to pan, spread 3
tbsp tomato sauce on each chicken breast and sprinkle with mozzarella and Parmesan.
Cover skillet and simmer until chicken is cooked through, about 6 minutes.