Chicken Parmesan

• 25 oz jar marinara sauce
• ½ c all purpose flour
• 2 eggs, beaten
• 4 chicken cutlets
• ¾ c The Fresh Market Parmesan Panko
• ¼ c vegetable oil for pan-frying
• shredded mozzarella cheese
• fresh basil, optional

Add the sauce to a medium saucepan and bring to a low simmer to warm through. Meanwhile, place the flour in a shallow bowl or plate. Pour the eggs onto a second plate and the Parmesan Panko onto a third. Dredge the chicken cutlets one at a time with the flour, shaking off the excess, then dip into the egg and then the panko. Repeat with remaining cutlets, being sure to coat the cutlets liberally with the panko.

Heat vegetable oil in a large cast iron skillet or heavy bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken cutlets and pan fry on both sides until golden brown, 4-5 minutes per side, until cooked through. Cook the chicken in batches if necessary, so as not to crowd the pan. Remove to a paper-towel-lined plate.

Spoon about half the marinara sauce in a shallow baking pan to coat the bottom. Place cooked chicken in a single layer on top of sauce and top each chicken cutlet with a spoonful of sauce followed by an even layer of cheese. Preheat broiler to high with rack 6 inches from heating element. Broil the chicken cutlets until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven and top with fresh basil if desired.