Enjoy this Owens Food Court favorite. This recipe is Chef Zeisler’s version of the popular dish served at Owens Food Court adapted for a home kitchen. It may taste a little different than what’s served on campus.
- 4 boneless, skinless chicken breasts, pounded thin to about 1/8 inch (“thin cut” chicken breasts from a grocery store also works)
- 2 cups all-purpose flour, seasoned with salt and freshly-ground pepper
- 2 large eggs, beaten with 2 tablespoons milk and seasoned with salt and pepper
- 1 cup panko bread crumbs (Italian style) mixed with 1 cup grated Parmesan cheese
- 1 cup vegetable oil or pure olive oil
- Tomato sauce (store-bought is fine)
- 1 pound provolone, thinly sliced (about 8 slices)
- 1/4 cup Parmesan cheese, grated
- Fresh basil or parsley leaves for garnish
- 8 ounces of spaghetti
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper and dredge in the flour, tapping off excess. Then dip each breast in the eggs and let excess drip off. Next, dredge each chicken breast on both sides in the bread and Parmesan mixture. Place breaded chicken breasts on a plate and refrigerate for 30 minutes.
Divide the oil between two large sauté pans and heat over medium-high heat until the oil shimmers. Add two chicken breasts to each pan and cook until golden brown, about 2 minutes per side. Transfer the chicken to a baking sheet and top each breast with tomato sauce, two slices of provolone, and a tablespoon of grated Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Serve chicken on top of cooked pasta with tomato sauce or make a sandwich with two pieces of Texas toast and extra cheese.