Name: Neighborlys P.P.C. Chicken Parm Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil (for drizzling) or cooking spray; 2 cups Pinello’s red sauce (or good marinara); 2 cups shredded low-moisture mozzarella; 8 pieces fresh basil leaves (optional, for garnish); 1 tsp red pepper flakes (optional)

Method

Prepare Chicken & Breading

Pound and season

If chicken breasts are thick, slice each horizontally to create two thinner cutlets or place between plastic wrap and pound to about 1/2 inch thickness using a meat mallet. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt/pepper for breadcrumb mixture).

Set up breading stations

In three shallow dishes: put flour in the first. Whisk eggs with 2 tablespoons milk in the second. In the third, combine breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well.

Bread the cutlets

Working one at a time, dredge each cutlet in flour shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until fully coated. Place breaded cutlets on a wire rack set over a baking sheet. Repeat with remaining cutlets.

Preheat oven and prep pan

Preheat oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment and lightly oil the top of the breaded cutlets with olive oil or spray to promote browning.

Bake until crisp

Bake breaded cutlets on the prepared sheet for 12–15 minutes, flipping once halfway through, until edges are golden and an instant-read thermometer inserted into the thickest part reads 160°F (71°C).

Assemble & Finish with Sauce and Cheese

Arrange in baking dish

Reduce oven to 400°F (200°C). Spoon about 1/2 cup of Pinello’s red sauce into the bottom of a large shallow baking dish or rimmed sheet large enough to hold all cutlets in a single layer. Transfer the baked cutlets into the dish, arranging snugly.

Top with sauce and cheese

Spoon an even layer of remaining red sauce over each cutlet (about 1/3 to 1/2 cup per cutlet depending on preference). Sprinkle shredded mozzarella evenly over the cutlets. If desired, scatter red pepper flakes lightly.

Broil to melt

Place under the oven broiler (or in the 400°F oven) on the top rack for 2–5 minutes until cheese is bubbly and lightly golden — watch closely to avoid burning.

Rest and garnish

Remove from oven and let rest 2–3 minutes. Garnish with torn fresh basil leaves. Adjust seasoning to taste and serve shareable-style on the dish with extra sauce on the side.

P.p.c. Chicken Parm Recipe