Chicken Parm Recipe
breaded chicken cutlets, marinara sauce, provolone cheese
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Ingredients
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Chicken Cutlets
Marinara Sauce
Topping
Method
Prepare Chicken
- 1
Flatten the Chicken
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch thick.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. Dredge each chicken breast first in flour, then dip in the egg, and finally coat in the breadcrumb mixture.
- 3
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Make Marinara Sauce
- 4
- 5
- 6
Simmer Sauce
Bring the sauce to a gentle simmer. Let it cook for about 15-20 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
Assemble and Bake
- 7
Layer Chicken and Sauce
Preheat the oven to 375°F (190°C). In a baking dish, place the fried chicken cutlets. Spoon marinara sauce generously over each piece.
- 8
Add Cheese
Top each cutlet with two slices of provolone cheese.
- 9
Bake
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- 10
Garnish and Serve
Remove from the oven, garnish with fresh basil leaves, and serve hot with pasta or a side salad.
