Chicken Parmesan

Golden-breaded chicken breasts topped with marinara sauce and melted mozzarella and Parmesan cheeses. This Italian-American classic is simple to prepare and always satisfying.

Ingredients (Serves 4):

For the Chicken:

• 2 large boneless, skinless chicken breasts (sliced in half lengthwise for 4 thinner cutlets)

• Salt and black pepper

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon milk

• 1 cup breadcrumbs (Italian-style or plain with added seasoning)

• ½ cup grated Parmesan cheese

• 2 tablespoons olive oil (for frying)

For Assembly:

• 1 ½ cups marinara sauce (homemade or store-bought)

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   Pat the chicken cutlets dry and season both sides with salt and pepper. Dredge each piece in flour, dip into the beaten eggs (with milk), and then coat in the breadcrumb and Parmesan mixture.

2. Cook the Chicken:
   Heat olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets for 3–4 minutes per side until golden brown. Transfer to a paper towel–lined plate.

3. Assemble and Bake:
   Preheat the oven to 200°C (400°F). Place chicken cutlets on a baking dish. Spoon marinara sauce over each cutlet and top with mozzarella and extra Parmesan.

4. Bake for 15–20 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (internal temp 75°C / 165°F).

5. Serve:
   Garnish with fresh basil or parsley. Serve with spaghetti, garlic bread, or a green salad.

Tips:

• For extra-crispy results, bake the breaded chicken on a rack before adding sauce.

• Use panko breadcrumbs for a lighter, crunchier texture.

• Pound chicken to an even thickness for faster and more even cooking.

• Freeze leftovers individually for quick reheating.