Lunchbreak: Chicken Parmesan

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Chef Allen Sternweiler

Sal's Trattoria
2834 N. Southport Avenue
(773) 857-1401

Chicken Parmesan

4 oz. chicken breasts, lightly pounded to be even and thin
1 cup flour
1 egg
2 cups breadcrumbs

Pound chicken to flatten. Season with salt, white pepper and Sal’s Italian seasoning mix (or your favorite seasoning). Bread the chicken: coat in flour; dip in egg wash; then coat in breadcrumbs Pan fry slowly over low to medium heat until golden brown on each side.
Serve over your favorite pasta or top with Marinara sauce and cheese and set under broiler until cheese is melted, about 1 minute.

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