Chicken Parmigiana
Classic breaded chicken breasts fried crisp, layered with marinara and a blend of grated and shredded cheeses, then baked until bubbly and browned.
Ingredients
A precise ingredient list wasn’t published for this recipe — see the directions for what’s used.
Directions
Preheat the oven to 425°. Lightly pound the chicken breasts to an even thickness and season with salt and pepper.
Set up flour and breadcrumbs on separate plates and beat the eggs in a shallow bowl. Dredge each cutlet in flour, then egg, then breadcrumbs.
Heat ½ inch of oil in a large skillet over medium heat and fry the chicken in batches until browned and crispy, about 4 minutes per side. Drain on paper towels.
Stir shredded basil into the marinara or tomato basil sauce, and toss the grated and shredded cheeses together in a separate bowl.
Spread 1½ cups sauce in a baking dish, lay the chicken on top, cover with the remaining sauce, and sprinkle with the cheese mix.
Bake until the chicken is cooked through and the topping is browned and bubbly, about 20-25 minutes.