Easy Chicken Parmesan You’ll Love

Von Natasha's Kitchen · 30 Min.

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Zubereitung

1. Trim the chicken breasts and halve them lengthwise to get 4 cutlets of equal thickness. Pound the larger ones to 1/3 inch thick. Season with salt and pepper.
2. In one shallow bowl, mix 1/2 cup flour, 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, mix 1/2 cup Italian bread crumbs with 1/2 cup parmesan.
3. Coat each cutlet in flour (tapping off excess), then egg (letting excess drip off), then the cheesy crumbs, pressing firmly for a thick, even coating. Let the breaded cutlets rest 5 minutes.
4. Heat a large non-stick pan over medium heat with enough olive oil to lightly coat the bottom. When the oil is hot, fry the chicken in batches without crowding, 3-4 minutes per side or until golden brown. The chicken does not need to be cooked through yet.
5. Spread half of the marinara (about 1 1/2 cups) in a 9x13 inch baking dish. Lay the chicken over the sauce in one layer. Spoon the remaining marinara down the center of each cutlet and cover with the shredded mozzarella.
6. Bake uncovered at 425°F for 15 minutes, until the chicken reaches 165°F on an instant-read thermometer, the cheese has melted and the sauce is bubbling. Garnish with chopped parsley or basil if you like.

Zusammengefasst aus dem Video von Natasha's Kitchen. Schau es dir für die Details an.

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EiKäseParmesanHähnchenbrustMozzarellaPaniermehlMarinara-Soße