Heat oven to 300 degrees and line a rimmed baking sheet with paper towels.
Place one chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.
You will need three pie plates or mixing bowls. In bowl #1 mix flour, nutmeg and season with salt and pepper. In bowl #2 beat two eggs. In bowl #3 mix bread crumbs, freshly minced herbs and Parmesan cheese.
Heat 1 tablespoons butter and 1 tablespoon olive oil in large frying pan over medium-high heat.
Working briskly, dredge chicken in flour mixture, then egg mixture and finally bread crumb mixture. Pressing bread crumbs into the breast. The flour is necessary to get the egg to stick and the egg is necessary for the bread crumbs to stick.
Place into hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on a paper towel lined baking sheet and into the warm oven.
Continue with remaining breasts, being careful to not crowd the pan. If the frying pan gets dry, melt an additional 1 tablespoon butter and 1 tablespoon olive oil. The liquid will absorb into the breading (adding flavor!).
Plate chicken parmesan on plates, spoon marinara over top along with shredded, smoked buffalo mozzarella.
If you've tried this recipe, come back and let us know how you liked it!
* You can use Italian seasoned bread crumbs, but then omit fresh herbs. If you don't have fresh herbs, add 1 tablespoon dried Italian seasoning to plain breadcrumbs.**You can use any type of shredded Italian cheese, plain mozzarella, provolone, Parmesan.