Chicken Parmesan

This is not hard, but has a lot of components. You will need to pie pans or similar. It is best to make when you have leftover (or jarred) spaghetti sauce so you don't have to make sauce in addition to breading the chicken, cooking noodles, and making a side salad or vegetable. 

Make whatever pasta and sauce you like and let it hang out warm and ready on the stove.. It can be a creamy alfredo sauce or marinara, etc. I won't give instructions here for that, but I would start cooking your pasta when you're about 10 minutes away from being done frying the chicken so you don't have mushy or cold pasta. 

4 boneless, skinless chicken breasts, trimmed of fat, sliced in half flatwise to make 8 *if you have time to marinate in the morning until dinnertime, do it

2 eggs whisked with plus 2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder in a pie pan.

3/4 c. Parmesan cheese (maybe more) plus 1 1/2 c. Paanko or crushed Italian flavored croutons mixed together in a pie pan. 

Heat skillet with a generous amount of oil on the stove to medium.heat. 

Dip chicken in egg pan to coat, and then dip in breading mixture to coat and place in hot oil to fry. Turn every few minutes until chicken is cooked through and outsides are crispy and browned. Add more oil as needed. Place cooked chicken on a baking sheet in a warm oven, topping with mozzarella cheese until ready to serve. 

Assuming you timed this all right, toss your cooked pasta with evoo, plate, and then top with a ladle of sauce, and a chicken parm with a sprinkling of fresh parsley or basil if possible.. 

 Roasted zucchini and yellow squash is great on the side with bread.

*If you want to bump up the flavor and tenderness of the chicken, marinate chicken all day first in buttermilk with a packet of ranch dressing (the powder mix), and salt.