Easy Chicken Parmigiana Recipe

🧂 Ingredients

• 2 9-12 ounce boneless skinless chicken breasts cut in half widthwise
• 1 cup all-purpose flour
• 3 large eggs
• 1 ½ cups unseasoned bread crumbs
• 1 cup pomodoro sauce
• 8 ounces sliced mozzarella
• 1 cup shredded fontina cheese
• ½ cup grated parmesan cheese
• sea salt and fresh cracked pepper to taste
• fresh chiffonade basil for garnish

Instructions

• 1 Place the sliced chicken in between two pieces of plastic wrap and pound out
  using a rubber mallet until each one is between ¼” and 1/3” thick. Set aside on
  a plate.
• 2 In a medium-sized baking pan or bowl, mix together the flour, salt, and pepper
  and set aside.
• 3 In a separate second medium-size baking pan or bowl, whisk together, the eggs,
  salt, and pepper until combined and set aside.
• 4 In a separate third medium-sized baking pan or bowl, mix together, the bread
  crumbs, salt, and pepper until combined and set aside.
• 5 Add the pounded-out chicken cutlets one by one and coat in the flour, then
  dredge in the egg mixture, following up by coating and pressing down into the
  bread crumbs, making sure the chicken cutlet is completely breaded. Repeat until
  the chicken cutlets are all breaded.
• 6 Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat
  and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to
  3 minutes per side or until golden brown. transfer to a sheet tray lined with
  parchment paper.
• 7 Evenly add the Pomodoro sauce to the top of each chicken cutlet and then layer
  on as follows sliced mozzarella, fontina, and parmigiana cheese.
• 8 Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and
  lightly browned.
• 9 Remove from the oven and garnish with fresh chiffonade basil.
• 10 Serve with polenta or homemade noodles tossed in melted butter.

Nutrition Info