Chicken Parmesan

4-5 chicken breasts, boned and skinless

2 c. breadcrumbs, plain or Italian

1 c. Parmesan Cheese, from the can

2 eggs

¾ c. water

2-3 T. olive oil

salt

pepper

1½ c. egg noodles, cooked

Place chicken into a plastic zipper bag or between two pieces of plastic wrap. Pound chicken to an even thickness, about 1/4 “ thick. Put egg noodles in pot of boiling salted water and cook to al dente. Combine the eggs and the water into a shallow bowl, a pie plate works well. Mix the breadcrumbs and cheese into another shallow bowl. Place the chicken into the water and egg mixture and then into the breadcrumbs and cheese. For a really even crust on the chicken place the meat into the egg mixture again and then into the breadcrumbs once again. In a medium skillet preheat olive oil and place chicken into the pan. Let the chicken cook for about 3 minutes on each side, carefully turn the chicken. Try to turn the chicken only once to keep the crust in tact. Check the chicken to make sure the juices run clear inside. Drain the pasta and place cooked chicken on top, you can serve with a simple marinara sauce.

(This is my variation on a traditonal recipe. Dipping the chicken twice gives a very even crust. These also freeze well, since this makes a large batch, for another meal. Panko bread cumbs can also be used. Lauri)