INGREDIENTS
2
chicken breasts, trimmed
1/2 cup
all-purpose white four (gluten-free option: use a gluten-free flour substitute, we used Better Batter)
2
eggs, beaten with 1/4 cup water
1 cup
breadcrumbs (gluten-free option: use gluten-free breadcrumbs, we used Schar Gluten Free Bread Crumbs)
1 tsp
Kosher salt
Black pepper
Peanut oil, enough to cover the bottom of your pan about 1/4" deep
2 cups
shredded whole milk mozzarella cheese
Homemade Italian Spaghetti Sauce
Parmesan cheese