Classic Chicken Parmesan

In case you haven't noticed - I've discovered Japanese Panco bread crumbs - can't get enough of them!

2 lb thinly-sliced boneless skinless chicken breast cutlets, about 8-9
2 eggs
2 Tbsp water
1 cup flour
2 cups Japanese Panco bread crumbs
1 Tbsp Pimenton, smoked paprika
1 lb mozzarella cheese, sliced
1 tsp dried herbes de Provence (or Italian herbs)

1 recipe simple tomato sauce (or 1 jar of your favorite sauce)

Preheat oven to 350F. Set up 3 dishes or large plates for dredging the chicken. Whisk together the eggs and the water in one, put the flour in the second and mix the Panco and paprika in the third. Salt and pepper the cutlets. Heat about ¼ cup canola oil in a large skillet. Dredge each cutlet in the flour, then the egg wash and finally the Panco crumbs. Fry the cutlets about 3 minutes per side, just until crumbs brown and crisp up a bit. Fry in batches of 3-4 so you don’t crowd the cutlets. Add a bit more oil for the latter batches if needed – just make sure the oil is hot before you put the cutlets in! Set aside on a plate with paper towels.

When all the cutlets are done, pour the tomato sauce in an oiled oven-going dish or pan. Layer the cutlets and cheese on top and bake for about 15 minutes to melt the cheese and heat everything through.

Serves 6-8.