This is one of my favorite recipes to make on a cold day in January.
Indeed, chicken Parmesan has always been one of my favorite dishes. Whether serving with pasta or making a hero on Italian bread, it always hits the spot. My daughter could literally eat this every day. It has been her favorite since she was 2. Enjoy.
→ 4 skinless, boneless chicken breasts
→ 2 eggs
→ 3 cups Italian-flavored breadcrumbs
→ ½ cup grated Parmesan cheese
→ 1 cup plus 1 tablespoon of olive oil for frying
→ 1 ½ cups prepared tomato sauce
→ 1 whole fresh mozzarella, thinly sliced
→ ¼ cup grated Parmesan cheese
→ 1 tablespoon chopped basil
→ 1 tablespoon chopped parsley
→ 1 teaspoon oregano
→ Salt and pepper to taste
→ 1. Preheat oven to 375 degrees.
→ 2. Place cutlets between 2 large zip lock bags and pound with a mallet to ½-inch thickness.
→ 3. Season cutlets with salt and pepper on both sides.
→ 4. Beat eggs in a bowl and set aside.
→ 5. Mix breadcrumbs, oregano and Parmesan in a bowl.
→ 6. Dip cutlets in egg mixture and then dip into breadcrumbs on both sides.
→ 7. Shake off excess — and put on a large dish.
→ 8. Heat ½ cup of olive oil on medium heat and sear each breast about 2 minutes on each side.
→ 9. Layer a baking dish with half of the marinara sauce and lay cutlets on top of sauce.
→ 10. Then add sliced mozzarella on each cutlet and cover mozzarella with remaining sauce.
→ 11. Drizzle 1 tablespoon of olive oil over cutlets and bake 20 minutes until cheese is browned and bubbly, and chicken is no longer pink.
→ 12. Remove from oven and sprinkle chopped parsley and basil on top of cutlets.
For more, contact the Saucy Realtor at email@example.com. Tableware courtesy Casafina.