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Categories:
water kosher salt meal butter Parmesan cheese black pepper all-purpose kosher salt black pepper egg milk bread crumbs Italian style bread crumbs Parmesan cheese garlic chicken breasts canola oil Mozzarella cheese favorite marinara sauce basil
Viewed: 57 - Published at: 4 years agoIngredients
- 4 cups Water
- 1 teaspoon Kosher Salt
- 1- 1/2 cup Coarse Corn Meal
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Parmesan Cheese, Grated
- Black Pepper To Taste
- 3/4 cups All-purpose Flour
- 3/4 teaspoons Kosher Salt
- 1/2 teaspoons Black Pepper
- 1 Large Egg
- 2 Tablespoons Milk
- 1 cup Panko Bread Crumbs
- 1/2 cups Italian Style Bread Crumbs
- 1- 1/4 cup Parmesan Cheese, Grated Finely, Divided Use
- 1/4 teaspoons Garlic Powder
- 2 Boneless, Skinless Chicken Breasts, Cut In Half Horizontally And Pounded To 1/2-inch Thick
- 1/4 cups Canola Oil
- 1 cup Shredded Mozzarella Cheese
- 1- 1/2 cup Your Favorite Marinara Sauce
- 1/4 cups Chopped Basil
Method
- Preheat your oven to 375 F. Spray a medium-sized baking dish (I used a medium sized oval baker but an 8x8 will also work) with non-stick spray.
- Set aside.
- In a medium saucepan, bring the water and salt to a boil.
- Slowly add the corn meal, whisking the entire time.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until thick and creamy, about 25-30 minutes.
- Stir in butter, Parmesan cheese and black pepper to taste.
- Pour the polenta into the baking dish and level the top.
- Place the polenta in the oven and bake for 15 minutes or until just set on top.
- Remove from heat and set aside.
- Preheat the broiler.
- While your polenta is baking, prepare your chicken.
- In one shallow bowl, combine the flour, salt and black pepper.
- In a second shallow bowl, whisk together the egg and milk.
- In a third shallow bowl, combine both breadcrumbs, 3/4 cup Parmesan cheese and garlic powder.
- Dredge each chicken cutlet in the flour mixture, shaking gently to get rid of any excess.
- Transfer to the egg mixture and coat completely.
- Lastly, place the chicken cutlets in the breadcrumb mixture.
- Press to adhere where necessary.
- Place on a large plate and set aside.
- Heat the oil in a deep non-stick skillet over medium-high heat.
- Once hot, add two of the dredged chicken cutlets.
- Dont touch or move the chicken until the bottom is brown and crispy, about 3 minutes.
- Flip the chicken and repeat for the second side.
- Cook until the chicken has cooked through completely.
- Remove from heat and transfer to a plate that has been lined with a paper towel.
- Repeat for the remaining 2 chicken cutlets.
- In a small bowl, toss together the mozzarella cheese and remaining 1/2 cup of Parmesan.
- Spoon a thin layer of marinara sauce on top of the polenta and then place the chicken cutlets on top.
- Add more marinara on top of the chicken and then top with the cheese blend.
- Stick dish under the broiler until melted and bubbly, about 1-2 minutes.
- Remove from heat and garnish with fresh basil.
- Serve immediately and enjoy!
