Parmesan Crusted Chicken
Crispy breaded chicken cutlets combine with savory tomato sauce and melted cheese.
Equipment
- Baking dish
- Shallow dishes for dredging
- Tongs
- Oven
- Cooking thermometer (optional)
Ingredients
- 4 boneless skinless chicken breast
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko breading
- 1/2 cup Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves, for ganish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Set up a dredging station: In three shallow dishes, place the flour in one, beat the eggs in the second, and mix the bread crumbs with Parmesan cheese in the third.
- Sear chicken (optional): For extra flavor, heat olive oil in a skillet over medium-high heat and quickly sear the chicken breasts until golden brown, about 2 minutes per side. This step is optional but recommended for added texture.
- Bake the chicken: Place the chicken in a baking dish, spoon marinara sauce over each breast, and sprinkle with mozzarella cheese.
- Bake: Transfer the baking dish to the oven and bake until the chicken is cooked through and the cheese is melted and bubbly about 20-25 minutes.
- Serve: Remove from oven, let rest for a few minutes, and garnish with fresh basil leaves. Serve hot.