Chicken Parmigiana
Crispy chicken with marinara and melted mozzarella – perfect for a cozy dinner!
Prep: 15 mins | Cook: 30 mins | Serves: 2
Ingredients:
– 1-2 boneless chicken breasts (butterfly-shaped, pounded thin, ~450-500g total)
– 1/2 cup all-purpose flour (60g)
– 2 large eggs, beaten (~100g)
– 1 1/2 cups Italian breadcrumbs panko (150g)
– 1/4 cup grated Parmesan (25g)
– 1/2 cup marinara sauce (120g)
– 6-8 slices fresh mozzarella (~150g, 3-4 slices cheese breast)
– 1/4 cup chopped fresh basil parsley (, ~10g)
– Olive oil for frying
– Salt and pepper to taste
Steps:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper. Dredge sopra flour, then egg, then breadcrumbs mixed with Parmesan.
3. Heat olive oil sopra a skillet over medium heat. Brown chicken for 3-4 minutes acceso each side until golden. Drain acceso paper towels.
4. Spread some marinara sopra a baking dish, add chicken, tetto with more marinara, basil leaves (if using), and mozzarella slices.
5. Bake for 15 minutes, until cheese is melted. Broil for 2-3 minutes for extra crispiness ().
6. Garnish with chopped basil parsley. Serve with amalgama salad!
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