Chicken Parmesan

I know this is a very simple recipe and one that everyone probably has in one form or another but though it would be helpful, especially to the gluten free.

Ingredients

• 8 chicken cutlets, thin cut or pounded to about 1/4 inch thick
• 1-2 cups flour
• 1-2 cups bread crumbs
• 2 eggs
• 1 tbs of grated Pecorino Romano
• 1 tsp of dried Italian parsley
• 1/2 tsp granulated garlic
  
• 1/2 tsp of dried oregano
  
• 1/2 tsp of dried basil
• salt and pepper
  
• olive oil
  

• Tomato sauce
• Mozzarella cheese
  

Gluten Free Recommendations Instead of regular flour I use Bob's Red Mill Organic Brown Rice Flour and the best gluten free bread crumbs I've used are Gillians Foods Plain Bread Crumbs.

Preparation

Combine bread crumbs, parsley, cheese, garlic, oregano, basil, salt and pepper in bowl until evenly mixed. Scramble eggs with tablespoon of water. Pat chicken cutlets with paper towel and dredge in flour. Dip dredged chicken into egg mixture. Coat chicken in bread crumb mixture until evenly coated. Once all chicken is coated heat large frying pan. Add olive oil to pan and allow to heat till very hot but not smoking. Place chicken in pan and fry till golden brown. Turn chicken to brown remaining side adding oil as needed. Once chicken is completely browned top with favorite tomato sauce and mozzarella cheese. Transfer to oven or broiled until cheese is melted. Serve with pasta and salad.