Chicken Parmesan : Easy Recipe

 

Ingredients

• 6 boneless skinless chicken breasts
• 1 cup flour
• 3 eggs
• 3 TB cream (milk or water will work to - I used thinned down sour cream)
• Salt & black pepper to taste
• ¼ cup minced flat leaf parsley
• 1 ½ cup breadcrumbs
• 1 cup freshly grated parmesan cheese
• ½ cup olive oil
• 1 quart Marinara Sauce
• 2 cups grated/shredded whole milk mozzarella

Instructions

• Pre-heat oven to 350.
• Place one chicken breast inside a gallon size ziplock bag. Using the graceful side of a kitchen mallet pound the chicken breast to a uniform size all around, approximately ½ inch. remove and put aside . Pound the remainder of the chicken breasts.
• Prepare three trays for the breading process. Put the flour in tray number 1 and season with salt and pepper. In a small bowl, beat three eggs with the cream. Pour eggs into tray number 2. Add salt, pepper and ½ of the minced parsley to the eggs. Add the breadcrumbs to tray number 3. Mix in the parmesan cheese.
• To bread, dredge each breast in the flour on both sides, dip in the egg wash, and finally cover with breadcrumbs. Set aside and finish breading the rest of the cutlets.
• Heat olive oil in large skillet until very hot. Cook two cutlets at a time. Turn when start to get a golden color and cook on the other side. They will cook fast on the outside, and finish cooking in the oven. Drain on a paper towel and finish frying the rest of the cutlets.
• Add 4 big spoonful of Marinara sauce to the bottom of large lasagna pan or baking pan. Arrange the cutlets in a single layer or slightly overlapping. Add a spoonful of Marinara sauce over each cutlet and around sides. Sprinkle the mozzarella cheese over the cutlets, and finish with the rest of flat leaf parsley.
• Bake for 25-35 minutes until the cheese is starting to turn golden brown. The time will vary depending on the size of the cutlets.
• Serve immediately and enjoy.