Chicken Parmesan

Williamsburg resident Coleman Skeeter shows us how to make a super crispy, ultra-cheesy chicken parm that will rival your Nonna’s! 

1 pound chicken breast (about 3-4 cutlets), pounded thin
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
salt and pepper to taste
4 teaspoons hot sauce
3 large eggs, beaten
2 cups seasoned breadcrumbs
olive oil
1 tablespoon butter
3 tablespoons grated parmesan cheese
1 12-ounce jar tomato sauce
2-3 cups shredded mozzarella cheese

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