{Best Chicken Parmesan}

Ingredients:

3-4 Small Chicken Breasts

1 C. Buttermilk

2 Eggs

2 C. Italian Panko Bread Crumbs (Yes, you can use regular bread crumbs, but the crust won't be as good & fluffy or crisp as you'll get it with panko...)

1/2 -1 C. Flour

1/2 C. Butter (Or oil of your choice)

S & P

Angel Hair Pasta, Cooked

Favorite Homemade or Store Bought Pasta Sauce

Cast Iron Skillet

*My hubby doesn't like the normal tomato sauce, so I make Alfredo 

sauce for his pasta & for the top of his chicken.

Directions:

Get three bowls big enough to fit your chicken in. In one, put your flour & season it with salt and pepper. In the next, place your whisked eggs and buttermilk, combine well. In the third add your panko. Lay out your chicken on a cutting board and pound it out, thin. After this, add your butter or oil to your cast iron skillet and heat on medium.  

Next, add your chicken breasts (one at a time) to your flour mixture, egg & buttermilk, then last your panko. After repeating the process with each chicken breast - plop it in your hot skillet! Cook until golden brown on each side and then pop it in the oven (350 Degrees) for 10 - 15 minutes, depending on the size of your chicken. Just make sure it is cooked through.

Cook your pasta and heat up or make your pasta sauce.

When your chicken is almost done, take the skillet out of the oven and put your pasta sauce on the chicken then your grated parmesan cheese. Cover with foil and cook for five more minutes until cheese is melted.

Serve with your pasta, a veggie & some yummy garlic bread!

Enjoy, Linds