Chicken Parmigiana

• 4 chicken breasts, pounded
• 2 cupsbreadcrumbs
• 2 eggs
• 2 cupsmarinara
• 2 cupsmozzarella

Instructions

1. 1

   Pat the chicken breasts completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in breadcrumbs then eggs, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Chicken Parmigiana hot.