2 cups panko breadcrumbs
1 cup grated Parmesan/reggiano/ pecorino cheese
1 tsp. crushed red pepper flakes
Salt and black pepper to taste
4 lg. boneless chicken thighs
1 cup all-purpose flour
2 tbsp. olive oil
2 tbsp. unsalted butter
1 18 oz. jar prepared spaghetti sauce or marinara
In 3 large mixing bowls, mix the following:
1.) panko, 3/4 cups Parmesan cheese, and red pepper flakes and a little salt and pepper
2.) flour and a little salt and pepper
3.) The eggs, lightly beaten
Place the chicken thighs between 2 large sheets of parchment paper and pound to about 1/4 in thickness, season lightly with a little salt and pepper.
In a very large sauté pan or skillet, heat the olive oil over medium heat. Dredge the chicken thighs in flour, then egg, then panko and place in the heated pan. Cook over medium heat until bottom is brown (about 5 minutes). Carefully flip, add butter to skillet, and cook on this side for an additional 3-5 minutes. Turn heat to very low and keep warm.
Meanwhile, empty the marinara sauce into a saucepan and heat until bubbly.
Place one of the cooked chicken thighs on a warmed dinner plate and top with a healthy amount of the warm marinara. Finish with a healthy sprinkle of the grated Parmesan blend cheese.
Serve with an arugula salad and crusty French bread.