Ingredients:

• One pound chicken breast (pounded thin)
• 1/2 lb fontina cheese
• 1/4 cup parmesan cheese
• 2 eggs, beaten
• 2 cups red sauce (see recipe in blog)
• Flour mixture (see below)
• 1.5 cups italian breadcrumbs
• Canola oil

Flour Mixture:

• 1 tsp baking powder
• 3/4 cup flour
• 3/4 cup cornstarch
• 1/2 tsp parsley
• 1/4 tsp garlic powder
• Salt and pepper to taste

Directions

1. Pound chicken thin with meat mallet
2. Salt chicken and air dry on rack in fridge for an hour. This helps the seasoning stick to the chicken better during frying.
3. Separate eggs, flour mixture, and breadcrumbs into 3 separate bowls
4. Dip chicken in egg wash, then flour, then egg wash a second time, then coat generously in breadcrumbs
5. Pound chicken again to help bind seasoning on chicken, add more breadcrumbs if seasoning is sticking to meat mallet
6. Put chicken back on rack and continue to dry in fridge for another 1-2 hours
7. Heat canola oil in a skillet at medium heat
8. Pan fry chicken for 2-3 minutes on each side until crispy brown
9. Add chicken to glass tray, top with parmesan and fontina cheese and bake at 375 degrees for 15 minutes
10. Top with red sauce and serve.