A Busy Family's Arsenal: Chicken Parmigiana

I've been making chicken parmigiana for years. Because I am Italian, it's one of those dishes you just have to know how to make. It's also my husband's favorite Italian dish, so I am happy to make it for him. The recipe below isn't exact, I never use measuring utensils to make this. So use this as a guide to make your own. Scale this recipe to your needs. Also, the pictures below the recipe display an insane number of chicken breasts; my goal was to have a few trays to freeze for a quick meal one night for dinner!

Ingredients

4 skinless, boneless chicken breast halves
2-3 eggs
½ cup flour
1½ cups dry Italian bread crumbs
¼ cup vegetable oil
16 oz. gravy (pasta sauce); may need more depending on preference
2 cups shredded mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese

Directions

Beat eggs in a wide, shallow dish.
Put flour in a separate dish, and bread crumbs in yet another separate dish.
Dredge each chicken breast in flour.
Then dip each dredged chicken breast into the egg, then immediately dip into bread crumbs until completely coated.
Heat vegetable oil on medium-high heat.
Fry each chicken breast until golden-brown. This should take about 5-10 minutes, depending on how thick your breasts are and how hot the oil is.
Rest the fried chicken on a paper towel lined dish. Put paper towels on each layer of chicken and keep resting the chicken until you are finished frying.
Preheat oven to 350º.
Coat 9x13 baking dish or pan with some pasta sauce.
Place chicken over sauce, then cover the chicken with remaining sauce. Sprinkle Parmigiano-Reggiano cheese all over coated chicken, then sprinkle the mozzarella cheese. Coat well!
Cook in 350º oven for at least 30 minutes, until cheese is bubbly and just about to turn golden.
Enjoy with your favorite side of pasta and Italian bread.