Chicken Parmigiana Made with Love: A Classic for Date Night or Dinner with Friends
RECIPES
Chicken Parmigiana
PREP TIME: 20 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
This Chicken Parmigiana is the ultimate Italian-American comfort dish—crispy, golden chicken cutlets topped with rich marinara and melty mozzarella, baked to bubbly perfection. It’s a recipe I made for a friend, but it’s perfect for a cozy date night or an intimate dinner party at home. Simple, satisfying, and always made with love.
Ingredients:
1 lb boneless skinless chicken breasts (cut into 4-4 oz pieces)
2 large eggs, beaten
½ cup seasoned Italian breadcrumbs
4 tbsp canola oil
2 cups freshly made marinara sauce
¼ cup grated parmesan cheese
8 oz block whole milk mozzarella cheese, thinly sliced
Tools:
Parchment paper
Rolling pin
Directions:
1.Preheat oven to 350 degrees.
2.Place each chicken breast in between two sheets of parchment paper. Pound flat using a rolling pin or meat tenderizer.
3.On a small, flat plate, beat the eggs.
4.On a separate plate, spread the breadcrumbs out.
5.Heat oil in a large skillet on medium low heat.
6.Dip each chicken breast first in the beaten egg and coat on both sides. Then take the egg coated chicken and place it on the breadcrumbs, coating it on both sides. Then place coated chicken in the heated oil and fry until golden brown on both sides. Place on a paper towel lined plate.
7.Prepare a large oven safe skillet by placing a layer of sauce to coat the bottom. Place the fried chicken breasts on the layer of sauce. Pour another layer of sauce over the chicken breasts to coat. Sprinkle grated parmesan evenly over the layer of sauce. Place the sliced mozzarella over the chicken to cover.
8.Place uncovered in the oven and bake for 40 minutes or until the sauce is bubbly and the cheese is bubbly and brown.
NOTES:
You can find my quick 20 minute marinara sauce in my cookbook, cooking with italian roots.
You can buy chicken breasts, slice them half, and then pound flat. Alternately, you can buy chicken cutlets and pound them slightly.
This dish is traditionally served over pasta.
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