Chicken Parmesan

Ingredients

Instructions

0 of 7 steps complete

1. 1Preheat the oven to 425°F (220°C). Slice the chicken breasts horizontally into four cutlets and pound to an even ½-inch thickness. Season with salt and pepper.
2. 2Set out three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with oregano and ¼ cup Parmesan in the third.
3. 3Coat each cutlet lightly in flour, dip in egg, then press into the breadcrumb mixture. Shake off excess at each stage.
4. 4Heat the oil in a wide skillet over medium-high heat. Fry the cutlets in batches for about 3 minutes per side until golden; they will finish cooking in the oven.
5. 5Spread 1 cup marinara in a baking dish. Arrange the cutlets on top, spoon over the remaining sauce, and sprinkle with mozzarella and the remaining Parmesan.
6. 6Bake for 12–15 minutes until the cheese bubbles and the chicken reaches 165°F (74°C) in the thickest part. Scatter with basil and serve immediately.
7. 7Refrigerate leftovers within 2 hours, keep for up to 3–4 days, and reheat to 165°F before serving.