Pollo Parmigian Recipe
Golden chicken cutlet, melted Italian cheeses and gemelli marinara
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pollo Parmigian Ingredients
Method
Cooking Directions
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Set Up Dredging Station
In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.
Coat the Chicken
Dredge each chicken breast first in flour, shaking off excess, then dip in egg, and finally coat in the breadcrumb mixture.
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and drain on paper towels.
Assemble the Dish
In a baking dish, spread 1 cup of marinara sauce on the bottom. Place the fried chicken cutlets on top, then spoon the remaining marinara sauce over the chicken. Sprinkle mozzarella cheese on top.
Bake
Preheat the oven to 400°F (200°C). Bake the assembled dish for about 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven, garnish with fresh basil if desired, and serve hot.