Chicken Recipe
Parmigiana, Francese, Marsala, Piccata, Scarpariello (With crumbled sausage) | Served with Penne Pasta | Milanese Capricciosa - Arugula Salad, Tomatoes & Fresh Mozzarella.
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Ingredients
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Chicken Parmigiana
Penne Pasta
Milanese Capricciosa Salad
Method
Chicken Parmigiana
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season chicken breasts with salt and black pepper.
- 2
Dredge the Chicken
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken breast first in the flour, then in the egg, and finally coat in breadcrumbs.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer to a baking dish.
- 4
Add Sauce and Cheese
Top each chicken breast with marinara sauce, mozzarella cheese, and a sprinkle of Parmesan cheese.
- 5
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Penne Pasta
- 6
Boil the Pasta
In a large pot, bring water to a boil. Add salt and penne pasta. Cook according to package instructions until al dente.
- 7
Milanese Capricciosa Salad
- 8
Prepare the Salad
In a large bowl, combine arugula, halved cherry tomatoes, and diced fresh mozzarella.
- 9
Dress the Salad
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper. Drizzle over the salad and toss gently to combine.
