Ingredients
For the Chicken:
- 6 boneless, skinless chicken breasts
- 1 cup flour
- 3 eggs
- 3 tablespoons cream (milk or water can also be used; alternatively, use thinned down sour cream)
- Salt and black pepper, to taste
- ¼ cup minced flat-leaf parsley, divided
- 1 ½ cups breadcrumbs
- 1 cup freshly grated Parmesan cheese
- ½ cup olive oil
For Baking:
- 1 quart Marinara Sauce (see linked recipe or use store-bought)
- 2 cups grated or shredded whole milk mozzarella cheese
Equipment:
- 1 gallon size ziplock bag
- Kitchen mallet
- 3 shallow trays or dishes for breading
- Large skillet
- Large baking dish (e.g., lasagna pan)
- Paper towels for draining
Instructions:
1. Prepare the Chicken:
- Preheat the oven to 350°F (175°C).
- Place one chicken breast in a gallon-sized ziplock bag. Using the smooth side of a kitchen mallet, pound the chicken breast to an even thickness of about ½ inch. Remove the flattened chicken breast and set it aside on a plate. Repeat with the remaining chicken breasts.
2. Set Up the Breading Station:
- Arrange three shallow trays or dishes to form an assembly line for breading.
- Tray 1: Add flour seasoned with salt and black pepper.
- Tray 2: In a small bowl, beat the eggs with the cream until well mixed. Pour this mixture into the tray. Stir in half of the minced parsley, and season with additional salt and pepper.
- Tray 3: Combine breadcrumbs and Parmesan cheese.
3. Bread the Chicken:
- Dredge each chicken breast in the flour mixture, ensuring it’s fully coated.
- Dip the floured chicken into the egg mixture, allowing excess to drip off.
- Coat the chicken evenly with the breadcrumb-Parmesan mixture. Set aside the breaded chicken on a clean plate. Repeat with all chicken breasts.
4. Fry the Chicken:
- Heat the olive oil in a large skillet over medium-high heat until very hot.
- Fry the chicken cutlets in batches (two at a time) to avoid overcrowding. Fry each side until golden brown, about 2-3 minutes per side.
- Remove the chicken from the skillet and drain on paper towels.
5. Assemble for Baking:
- Spread 4 large spoonfuls of Marinara sauce on the bottom of the baking dish.
- Place the fried chicken cutlets in a single layer or slightly overlapping in the dish.
- Top each cutlet with additional Marinara sauce and sprinkle generously with mozzarella cheese. Finish with the remaining minced parsley.
6. Bake:
- Bake in the preheated oven for 25-35 minutes, or until the cheese is bubbly and beginning to turn golden brown.
7. Serve:
- Serve the Chicken Parmesan hot, ideally with a side of pasta, a fresh salad, or steamed vegetables.
Tips:
- Ensure the oil is hot enough before frying the chicken to prevent the breading from absorbing too much oil and becoming soggy.
- If the chicken breasts are very large, consider slicing them horizontally to make thinner cutlets that will cook more evenly.
This detailed guide should help you achieve a delicious Chicken Parmesan with a perfectly crispy coating and a rich, melted cheese topping. Enjoy your meal!
