Instructions
Preheat the oven to 375 degrees.
Combine the breadcrumbs, 1/2 cup Parmigiana cheese and parsley in a deep dish or pie pan.
In another dish, combine the flour, salt and pepper.
In a third dish, beat the eggs and water together.
Dredge the chicken in the flour mixture.
Dip the chicken into the egg mixture, coating the pieces completely.
Press the egg-coated chicken into the breadcrumbs, covering all surfaces.
Place the coated chicken breasts on a cake rack to air dry for .
Heat a mixture of vegetable and olive oils in a sauté pan over medium heat (enough oil to measure 1/4-inch).
Fry the chicken pieces a few at a time, for per side, or until nicely browned, making sure there is enough room in the pan to leave space between each piece.
Repeat with remaining pieces of chicken.
Place the browned chicken breasts in a baking dish.
Spoon the Marinara sauce on top.
Cover with the mozzarella cheese and sprinkle with the remaining Parmigiana cheese.
Bake for or until the cheese is melted and bubbly.
Makes 6 servings