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CLASSIC CHICKEN PARMESAN RECIPE


CLASSIC CHICKEN PARMESAN RECIPE

This classic Chicken Parmesan is as good as possible! It has a parmesan crust that seals in a juicy chicken breast, topped with Homemade Marinara and a generous amount of cream cheese. The process to do this is surprisingly quick and easy.

Ingredients

2 chicken breasts (large), about 1 1/2 pounds
1/2 cup all-purpose flour
1 teaspoon of salt
1/2 tsp black pepper
2 large eggs beat until foam
1/2 cup Italian breadcrumbs
1/2 cup grated or grated Parmesan cheese
2 tablespoons of light stewed olive oil
Marinar Sauce 24 oz
4 ounces mozzarella cheese (1 cup grated)
1 tablespoon fresh basil or parsley, chopped for an extra side dish

Instructions

  1. Trim the chicken breasts and cut them in half to make 4 cutlets of the same thickness. * Season with salt and pepper.
  2. In a shallow bowl, mix 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, beat 2 eggs until foamy. In a third bowl, mix 1/2 cup Italian bread crumbs with 1/2 cup Parmesan cheese.
  3. Dip both sides of each chicken cutlet in flour, pouring the excess, then dip in beaten eggs, letting the excess egg drip and finally dip in the cheese breadcrumbs, pressing the cutlets to the breading to provide a thick, even coating of the crumbs.
  4. Heat a large non-stick pan over medium heat and add enough olive oil to lightly cover the bottom of the pan. Once the oil has warmed up, add the chicken in portions (do not crush the pan), fry 3-4 minutes on each side or until golden brown and just cook.
  5. Pour 1 1/2 cups of marinara into a 9x13 baking dish. Put the chicken on the sauce in one layer. Place the remaining 1 1/2 cups of marinara on top of each chicken, then cover with chopped mozzarella. Bake uncovered at 425 ° F for 15 minutes or until the cheese melts and the sauce begins to bubble. Garnish with chopped parsley or basil as desired.

Recipe Notes

* Cook: For large chicken breasts, grind the chicken between the plastic wrap into 1/3 "thick cutlets.

This article is adapted from this site.
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