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Chicken Parmigiana (Parmesan) Recipe

Chicken Parmigiana (Parmesan)
Source: just a pinch

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Ingredients

  • 6-8 chicken breasts, boneless and skinless (can buy the thin sliced or pound them thin)
  • salt and pepper to season chicken
  • 1 1/2 c all-purpose flour, seasoned with salt and pepper
  • 4 eggs, beaten
  • 2 c bread crumbs, seasoned
  • 1/4 c grated Parmesan cheese
  • 1 pkg shredded mozzarella (8 oz)
  • 1 Tbsp chopped basil or parsley, for garnish
  • 1 c cooking oil (any type)
  • 1 jar(s) your favorite marinara sauce, any type (45 oz)
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
6-8

Instructions

  • If your cutlets are really thick it will take too long to cook. I like to pound them thin between two pieces of clear wrap or place them in a plastic bag and pound with a food mallet.
  • Season the chicken with salt and pepper.
  • Set up your workstation with bread crumbs, flour, and egg.
  • Dip each cutlet in flour.
  • Then egg.
  • Coat in bread crumbs.
  • Once they are all ready, fry in a pan with heated cooking oil until golden brown (about 2-3 minutes on each side). If you have a big frying pan you can do them in two batches. If you have a smaller frying pan and need to fry in multiple batches, don't use all the oil at one as it may be too much.
  • Transfer to a long baking pan lined with about a cup of tomato sauce.
  • Top each cutlet with some tomato sauce.
  • Sprinkle Parmesan cheese and mozzarella over the cutlets.
  • Bake in a 350-degree oven for about 30 minutes or until cheese melts. Cooking time may be less depending on the thickness of the cutlets.
  • Remove from the oven and sprinkle some basil or parsley.

Dinner

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A recipe from just a pinch

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