Chicken Parmesan

Name: Chicken Parmesan
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 24 oz (four 6 oz boneless, skinless breasts, lightly pounded) Chicken breast; 8 oz Mozzarella cheese (shredded); 12 oz (your favorite brand or homemade) Spaghetti sauce; 2 tsp Parsley (finely chopped); 1 cup Flour (seasoned with sea salt and black pepper); 2 cups Bread crumbs (Italian seasoned or your choice); 2 Eggs (large); 2 oz Water or milk (for egg wash); as needed Vegetable oil (for frying)

Kristy Green @cook_114103614

Charleston, WV

Easy recipe

Kristy Green @cook_114103614

Charleston, WV

Easy recipe

Saved

Ingredients

35-45 minutes

2 servings

24 oz(four 6 oz boneless, skinless breasts, lightly pounded) Chicken breast
8 ozMozzarella cheese (shredded)
12 oz(your favorite brand or homemade) Spaghetti sauce
2 tspParsley (finely chopped)
1 cupFlour (seasoned with sea salt and black pepper)
2 cupsBread crumbs (Italian seasoned or your choice)
2Eggs (large)
2 ozWater or milk (for egg wash)
as neededVegetable oil (for frying)

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Steps

35-45 minutes

1

Place chicken breasts between plastic wrap. Gently pound, pushing outward to spread the meat without tearing.
2

Set up a breading station: seasoned flour, egg wash (eggs + water/milk), and bread crumbs.
3

Coat chicken in flour, then egg wash, then bread crumbs, ensuring full coverage.
4

Heat 1/2 inch oil in a large sauté pan over medium-high heat.
5

Fry chicken cutlets in batches until golden brown on both sides.
6

Drain cutlets on a rack over a baking sheet.
7

Place cutlets in a baking dish. Top each with 1/3 cup spaghetti sauce and 2 oz mozzarella.
8

Sprinkle chopped parsley over cheese.
9

Bake at 350°F for 20 minutes, or until cheese is melted and chicken reaches 165°F.
10

Serve immediately with your favorite pasta.

Tips

While pounding the chicken breast, don’t strike straight down. Push the meat towards the outer edges to keep the breast intact and gain size without breaking apart.

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