Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1.5 cups Italian breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 0.5 cup vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 pound pasta of choice

Instructions

1. Pound chicken breasts to 0.5 inch thickness using a meat mallet.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, salt, pepper, and Italian seasoning.
3. Coat each chicken breast in flour, then egg, then breadcrumb mixture.
4. Heat oil in a large skillet over medium-high heat.
5. Fry chicken for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
6. Preheat oven to 400°F.
7. Spread 0.5 cup marinara sauce in a baking dish.
8. Place fried chicken on top of sauce, then top each piece with remaining marinara sauce and mozzarella cheese.
9. Bake for 15-20 minutes until cheese is melted and bubbly.
10. Meanwhile, cook pasta according to package directions and drain.
11. Serve chicken over pasta.

Notes

• Use a meat mallet to ensure even thickness for consistent cooking.
• Breading can be prepared 1 hour ahead and refrigerated before frying.
• For extra crispiness, double-dredge the chicken in breadcrumbs.
• Cooked chicken can be refrigerated for up to 3 days before baking with sauce.
• Fresh basil makes a great garnish after baking.