Chicken Parmesan
Ingredients
- 3 chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 2/3 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese grated
- salt and pepper, to taste
- 3 tbsp olive oil
- 3 cups Marinara sauce
- 2 cups shredded mozzarella cheese
- basil or parsley chopped, for garnish
Instructions
- Cut chicken breasts in half length-wise. Cover with plastic wraps and slightly pound with a meat tenderizer just to even out the thickness. Then season with salt and pepper both sides.
- Prepare 3 separate shallow bowls. In the first one, stir all-purpose flour, salt and pepper. In the second one, whisk 2 eggs. Fill the third bowl with Italian breadcrumbs and grated Parmesan Cheese.
- Dip each side of cutlet in the flour, then beaten eggs, then into breadcrumbs and Parmesan mixture. Place on a plate and set aside.
- Preheat a large pan with olive oil over medium heat. When the oil is hot, add the cutlets and cook for about 3 minutes or until golden/brown color.
- Preheat the oven to 425°F. Spread half of the Marinara Sauce on the bottom of a large baking pan and set aside.
- Transfer the cooked chicken to a baking pan with sauce. Top each cutlet with the remaining sauce and sprinkle with shredded mozzarella cheese.
- Bake uncovered at 425°F for about 10-15 minutes, or until the sauce is bubbling and the cheese is melted. Take out of the oven and garnish with chopped parsley or basil.
Notes
Serve with a bowl of spaghetti or other pasta of your choice.
STORING LEFTOVERS: If you have any leftovers, transfer them to an air-tight container and refrigerate for up to 3-4 days. You can reheat it in the oven at 350°F for about 10-15 minutes. Also, if I know that I will have some chicken left, I prefer to refrigerate it first without sauce and cheese to keep its crispiness.
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