Chicken Parmesan
Crispy breaded chicken cutlets topped with tomato sauce and melted mozzarella.
Serves 4
Prep 25 min
Cook 30 min
Ingredients
- 4 boneless chicken breasts, sliced in half to make 8 thin cutlets
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan
- 1/3 cup olive oil
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella
- 1/4 cup chopped basil
Steps
Step 1. Heat the oven to 425°F. Pound the cutlets to 1/2 inch thick.
Step 2. Dredge in flour, dip in the egg, then coat in the breadcrumbs mixed with the Parmesan.
Step 3. Fry in the oil in batches for 3 minutes per side until golden. Set on a baking sheet.
Step 4. Top each with sauce and mozzarella. Bake for 12 to 15 minutes, until the cheese is bubbly and the chicken is cooked through (165°F). Top with basil.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.