3 chicken breasts or cutlets, sliced in half into 6 cuts (see notes for difference)
1/2 cup all-purpose flour (use gf flour blend if needed)
3 eggs, whisked
1/3 cup olive oil
Breadcrumbs
1 1/2 cups bread crumbs (see notes to make homemade bread crumbs)
1/2 cup parmesan cheese, shredded
1/2 tsp (each) salt & pepper
2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
1 tsp garlic powder
For the Topping
6 slices Mozzarella
1 1/2 cups tomato/marinara sauce
1/3 cup parmesan cheese, shredded
2 tbsp fresh basil, chopped
INSTRUCTIONS
Place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer - chicken thickness should be 1/2 inch.)
Breadcrumbs: In a bowl mix all of breadcrumb ingredients together. Set up a line of bowls with flour, whisked eggs, and breadcrumbs.
Bread the Chicken: Dip chicken cutlets in flour on both sides. Then, transfer floured chicken and dip in egg on both sides. Last, dip both sides of chicken in bread crumbs. Evenly coat and pack breadcrumbs lightly with your hand.
Brown Chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan - brown chicken for 2 minutes on both sides.
Bake Chicken: Preheat oven at 425F. Lay browned chicken in a large baking pan or dish. Layer chicken: mozzarella slices then tomato sauce over top. Bake in oven for 14 minutes - remove from oven then sprinkle with shredded parmesan cheese. Place back in oven and broil on HIGH or 1 minute until cheese is melted and browned. Sprinkle with fresh basil and serve with your favorite pasta!
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