Pollo Parmigiana Recipe
Make Pollo Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SPECIALITÀ DELLA CASA
Method
DIRECTIONS
- 1
Prep and season the chicken
Pat the chicken cutlets dry. Season the flour with 1 teaspoon salt and 0.5 teaspoon black pepper. Set aside.
- 2
Set up breading stations
In a shallow dish, whisk eggs with the milk. In another dish, combine breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
- 3
Dredge the chicken
Dredge each cutlet in the seasoned flour, tapping off excess. Dip into the egg wash, then coat with the breadcrumb mixture, pressing gently to adhere.
- 4
Heat oil and fry
Heat a mixture of olive oil and vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Assemble for baking
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the fried cutlets in the dish. Spoon additional marinara over each cutlet to coat.
- 6
Top with cheese
Top each cutlet with shredded mozzarella and a light dusting of extra grated Parmesan. If desired, drizzle with a little olive oil.
- 7
Bake
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F (74°C).
- 8
Garnish and serve
Remove from oven, let rest for 5 minutes. Tear fresh basil over the top and serve with pasta or a green salad.
