Chicken Parmigiana Recipe
Breaded cutlet, pomodoro, fresh mozzarella, basil, complemented with penne pomodoro
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Ingredients
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Chicken Parmigiana
Penne Pomodoro
Method
Chicken Parmigiana Preparation
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season both sides with salt and black pepper.
Breading the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, shaking off the excess, then dip in the egg, and finally coat with breadcrumbs.
Frying the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
Assemble the Chicken Parmigiana
In a baking dish, spread a layer of pomodoro sauce on the bottom. Place the fried chicken on top, then cover each piece with more pomodoro sauce and slices of fresh mozzarella. Bake for 20 minutes or until the cheese is bubbly.
Garnish
Once baked, remove from the oven and top with fresh basil leaves.
Penne Pomodoro Preparation
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Combine with Sauce
In the same pot, add the cooked penne and pomodoro sauce. Toss to combine and heat through.
Serve
Serve the penne pomodoro topped with grated Parmesan cheese and fresh basil leaves.
