Chicken/veal/ Eggplant Parmesan Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   If using eggplant, sprinkle slices with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry. For chicken or veal, ensure pieces are even in thickness.

2. 2

   Set Up Dredging Station

   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

3. 3

   Dredge the Protein

   Coat each piece of chicken, veal, or eggplant in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs.

4. 4

   Pan-Sauté

   In a large skillet, heat olive oil over medium heat. Once hot, add the coated protein and sauté until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and drain on paper towels.

5. 5

   Assemble the Dish

   In a baking dish, spread a layer of pomodoro sauce on the bottom. Place the sautéed protein on top, then cover with the remaining pomodoro sauce. Sprinkle mozzarella cheese generously on top.

6. 6

   Bake

   Preheat the oven to 375°F (190°C). Bake the assembled dish for about 20-25 minutes, or until the cheese is melted and bubbly.

7. 7

   Serve

   Remove from the oven, garnish with fresh basil, and serve hot.