Chicken Parmesan

Ingredients

• 4boneless skinless chicken breasts, halved horizontally into cutlets
• 1 tspsalt
• 1/2 tspblack pepper
• 1 cupall-purpose flour
• 3eggs, beaten
• 1 1/2 cupsItalian-seasoned breadcrumbs
• 1/2 cupgrated Parmesan cheese, divided
• 1/2 cupvegetable oil, for frying
• 2 cupsmarinara sauce
• 8 ozfresh mozzarella, sliced
• 2 tbspfresh basil, chiffonade, for garnish
• 1 lbspaghetti, for serving (optional)

Nutrition / serving

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Method

1. 1

   Pound chicken cutlets to an even 1/2-inch thickness. Season both sides with salt and pepper.

2. 2

   Set up a breading station: flour in one dish, beaten eggs in another, and breadcrumbs mixed with 1/4 cup Parmesan in a third.

3. 3

   Dredge each cutlet in flour, dip in egg, then press into breadcrumb mixture to coat evenly.

4. 4

   Heat oil in a large skillet over medium-high heat. Fry cutlets 3-4 minutes per side, until golden brown and crisp. Drain on a wire rack or paper towels.

   ⏱Start 3:00
5. 5

   Preheat oven to 400°F. Spread a thin layer of marinara in a baking dish, arrange cutlets on top, spoon more marinara over each, and top with mozzarella slices and remaining Parmesan.

6. 6

   Bake 12-15 minutes, until cheese is melted and bubbly and chicken reaches 165°F internally.

   ⏱Start 12:00
7. 7

   Garnish with fresh basil and serve over spaghetti with extra marinara, if desired.