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Add parmesan and mix. In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat. Optional: Place a rack on the baking tray (Note 3) Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere.

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Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

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Preheat oven to 400°F. Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

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Preheat the oven to 400 degrees F (204 degrees C). Grease 2 small-medium baking sheets, or one extra large baking sheet. Place the fries into a dry, large bowl. Drizzle with olive oil. Sprinkle with parmesan cheese, garlic powder, sea salt, black pepper, and cayenne pepper.

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Whisk the flour, Italian seasoning, garlic powder, salt, and black pepper in a second bowl. Lastly, in a third bowl, add the beaten eggs. Step 2- Coat the chicken. Dip each chicken breast first into the flour mix, then the beaten eggs, and lastly, the parmesan-bread crumb mixture. Step 3- Fry.

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Fry: Heat oil on medium high heat in a skillet to 350 degrees. Place 2 chicken breasts gently in the oil and fry on each side for 2-3 minutes. Remove and place on a wire rack. Bake: Place the fried chicken on a baking tray. Spread sauce on top of each piece of chicken and then top with a mount of grated mozzarella.

The Cooking Actress Baked Parmesan Chicken "Fries"

Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another. Slice the mozzarella into 4 pieces. Dredge each of the chicken cutlets into the egg whites, then the bread crumb mixture. Bake chicken parmesan at 400 degrees F for 15 minutes, or until golden and crispy.

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Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside. Set Up Dredging Station: 1st Bowl - In a shallow bowl whisk together flour with seasoned salt, black pepper and paprika. Mix together the seasoned flour.

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Add oil to a large skillet and heat over medium high heat. Once hot add in chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through. Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly.

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Dip chicken into the breadcrumb mixture to evenly coat. Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside. Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).

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Finish the chicken Parm: Add the chicken back to the skillet in the sauce. Top each chicken piece with a slice of mozzarella cheese. Place the skillet in the oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken registers 165°F in the thickest parts. Nick Evans.

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Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal.

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Preheat the oven to 450°F. Lightly grease a 9×13-inch baking dish with nonstick cooking oil spray and set aside. Place chicken breasts between two sheets of plastic wrap and place onto a cutting board. Use a meat mallet to pound the chicken to a thickness of ½-inch. Season the chicken with salt and pepper.

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Preheat oven to 350 degrees F (175 degrees C). In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces into a lightly.

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Carefully pour off all but 2 tbsp of leftover oil in the pan. Add about ½ cup of small diced white onion and sauté until translucent. Add 2 tbsp of all-purpose flour and cook to make a blond roux. Whisk in 2.5 cups of half -and-half or chicken stock and simmer on medium-low heat for 10 to 15 minutes.

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Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices. Step 2. Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko.