Pollo Parmigiana Recipe
Breaded chicken cutlet, marinara, mozzarella
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Ingredients
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Chicken Cutlet
Marinara Sauce
Topping
Method
Preparing Chicken
- 1
Prepare Chicken Breasts
Pound the chicken breasts to about 1/2-inch thickness for even cooking.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt and black pepper in the third.
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess, then dip in the egg, and finally coat with breadcrumbs.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and set aside.
Making Marinara Sauce
- 5
- 6
Prepare Sauce
Add the crushed tomatoes, oregano, salt, and black pepper to the saucepan. Stir to combine and let simmer for 15-20 minutes. Add fresh basil just before serving.
Assembling and Baking
- 7
Assemble Dish
In a baking dish, place the fried chicken cutlets and cover each with a generous amount of marinara sauce. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- 8
Bake
Preheat the oven to 400°F (200°C). Bake the assembled dish for 20 minutes, or until the cheese is melted and bubbly.
- 9
Serve
Remove from the oven and let it cool for a few minutes. Serve hot with pasta or a side salad.