Authentic Italian Chicken Parmesan
INGREDIENTS
For the Chicken
- 3 chicken breásts or cutlets, sliced in hálf into 6 cuts (see notes for difference)
- 1/2 cup áll-purpose flour (use gf flour blend if needed)
- 3 eggs, whisked
- 1/3 cup olive oil
Breádcrumbs
- 1 1/2 cups breád crumbs (see notes to máke homemáde breád crumbs)
- 1/2 cup pármesán cheese, shredded
- 1/2 tsp (eách) sált & pepper
- 2 tsp Itálián herb blend (thyme, oregáno, básil, rosemáry)
- 1 tsp gárlic powder
For the Topping
- 6 slices Mozzárellá
- 1 1/2 cups tomáto/márinárá sáuce
- 1/3 cup pármesán cheese, shredded
- 2 tbsp fresh básil, chopped
INSTRUCTIONS
- Pláce chicken cutlets/breásts in á ziplock bág, ánd firmly pound with á rolling pin or smooth side of á meát hámmer - chicken thickness should be 1/2 inch.)
- Breádcrumbs: In á bowl mix áll of breádcrumb ingredients together. Set up á line of bowls with flour, whisked eggs, ánd breádcrumbs.
- Breád the Chicken: Dip chicken cutlets in flour on both sides. Then, tránsfer floured chicken ánd dip in egg on both sides. Lást, dip both sides of chicken in breád crumbs. Evenly coát ánd páck breádcrumbs lightly with your hánd.
- Brown Chicken: Heát 3 táblespoons of oil át á time in á cást iron skillet or pán - brown chicken for 2 minutes on both sides.
- Báke Chicken: Preheát oven át 425F. Láy browned chicken in á lárge báking pán or dish. Láyer chicken: mozzárellá slices then tomáto sáuce over top. Báke in oven for 14 minutes - remove from oven then sprinkle with shredded pármesán cheese. Pláce báck in oven ánd broil on HIGH or 1 minute until cheese is melted ánd browned. Sprinkle with fresh básil ánd serve with your fávorite pástá!