Chicken Parmigiana Recipe
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian-style preferred)
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese (additional for topping)
2 tbsp chopped fresh basil or parsley (for garnish)
1/4 cup olive oil (for frying)
Instructions:
Prepare the Chicken:
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and pepper on both sides.
Place the flour, beaten eggs, and breadcrumbs mixed with the grated Parmesan cheese in three separate shallow dishes.
Bread the Chicken:
Dredge each chicken breast in the flour, shaking off any excess.
Dip the chicken in the beaten eggs, allowing any excess to drip off.
Coat the chicken thoroughly with the breadcrumb mixture, pressing gently to adhere.
Fry the Chicken:
Heat the olive oil in a large skillet over medium-high heat.
Fry the breaded chicken breasts until golden brown and crispy, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Assemble the Chicken Parmigiana:
Place the fried chicken breasts in a baking dish.
Spoon the marinara sauce evenly over each piece of chicken.
Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese on top.
Bake the Chicken Parmigiana:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Garnish and Serve:
Remove from the oven and let it rest for a few minutes.
Garnish with chopped fresh basil or parsley before serving.
Serve hot with pasta, a side salad, or garlic bread.
