Chicken Parmasen in Cast Iron

One of Greg’s favourite and this is pretty fast and easy to make!! Add some homemade creamy tomato sauce and you have a delicious meal in way less time then you’d think!

Place chicken on parchment paper, season with salt and pepper. Add a sheet of parchment paper on top and pound so they are all pretty much the same thickness.
Coat in flour, then dip in whisked egg (one egg was all I needed for these 3 chicken breasts). Completely coat with Panko Crumbs or bread crumbs, or cracker crumbs work fine too.
I preheat my 12″ skillet while I’m doing this. Then turn it up to 3.5 to 4 (gas stove). Add Crisco oil (about 1/2″ deep) make sure it’s hot, and add chicken. I move it around in the pan after about 10 minutes to make sure it’s golden on all ends. Fry another 5 minutes or so and turn over to finish cooking.

Once it’s cooked, I put it on a griddle, heap mozzarella cheese on each breast and sprinkle Italian seasoning on top of the cheese. Put in the oven at 400 until cheese melts and turns golden brown.

Once it’s done, I add the hot creamy tomato sauce, and fresh shredded Parmesan cheese.