I found this recipe in some magazine in a doctors office some years ago. I used to bake my chicken parmesan and it was good. The first time I made it using this recipe the flavor was over the top. While this is not a heart friendly recipe - note the butter content...and then there's the cheese...it is, however, extremely delicious and it makes my boys do the happy dance whenever I let them know what we are having for dinner. Followed by many moans of splendidness while eating.
3/4 stick of real butter
4 boneless, skinless chicken breasts
1 C. milk
1 C. flour
2 eggs, beaten
1 ½ C. Italian breadcrumbs
½ C. shredded parmesan cheese
2 C. shredded mozzarella cheese
In four plates/bowls pour the milk in one, combine the breadcrumbs and parmesan cheese in another, beat the eggs in another and add the flour in the last. Dip the chicken breasts first in the milk, coating evenly; then coat with the flour, followed by the egg, and last cover the chicken breasts with a coating of the breadcrumb/parmesan cheese mixture.
Melt the butter in a large skillet on medium and cook the breasts in the butter until browned crisp on each side. Turn down the heat a couple notches and cover each breast with ½ C. mozzarella cheese. Cover the pan with a lid and finish cooking the breasts through and allow the cheese to melt completely, about 15 minutes. Serve with spaghetti and your favorite spaghetti sauce.