Breaded Chicken & Mozzarella with Basil

It's Michael Symon week!

I just bought Michael Symon's cookbook, 5 in 5; 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners and posted my first recipe from the book the other day.  Chicken Amandine was a quick, easy, and a totally flavorful dish!  

So today I decided to make my second recipe.  Breaded Chicken & Mozzarella with Basil.  This one comes from the section titled Between Bread.  I love my sandwiches, and if it's a hot sandwich I'm in heaven!  This one is a take on chicken Parmesan.  How great is that?

Again the ingredients are minimal, and pack a flavor punch.  I'm in love with this book because for the second time I had all the ingredients on hand, with one exception.  So I stopped by the store for some fresh hoagie rolls. Done and ready to cook!

Michael doesn't disappoint with the recipe.  The dish is easy to make.  Again you will be done in about 15-20 minutes with prep and all.  The end result is a wonderfully tasty sandwich.  Perfect for a weeknight meal with a salad on the side.

I will say that Michael really likes chicken thighs for flavor.  Me, not so much.  So I have been substituting chicken breasts (always pounded thin as he recommends) and have found them to work perfectly!  Use what piece calls to you most. 

Hope you enjoy this, and stay tuned for another Michael Symon recipe coming up!

Breaded Chicken & Mozzarella with Basil

serves 4

1/2 c all purpose flour
Kosher salt and black pepper
3 large eggs
2 c plain dry bread crumbs
2 c freshly grated Parmesan cheese
4 boneless skinless chicken breasts, pounded to 1/4" thickness (he used chicken thighs)
1/2 c olive oil
1 c fresh shredded mozzarella cheese
4 hoagie rolls, split and toasted
1/2 c torn fresh basil leaves

Put the flour in a shallow bowl and season with salt and pepper.  Put the eggs in another shallow bowl and beat them lightly.  In a third shallow bowl, combine the bread crumbs and Parmesan and season well with salt and pepper.  

Put a large skillet over medium high heat.

Season both sides of chicken with salt and pepper.  Dredge each piece of chicken in the flour, coating each side well.  Shake of the excess.  Dip the chicken into the beaten eggs, allowing excess to drip off.  Finally coat the chicken in the bread crumbs.

Pour the oil into the pan.  Add all 4 pieces of chicken and cook until golden brown, about 2 minutes.  Flip and cook until the other side is browned and the chicken is almost cooked through, about 2 minutes.  Top each piece with mozzarella, cover, and cook until the cheese is melted, about 1 minute.

Put the chicken on the buns, top with basil and serve.