Chicken Parm

Ingredients

• 4 pieces Chicken Breast (Boneless, skinless; pounded to 1/2 inch thickness)
• 0.5 cup All-Purpose Flour (For dredging)
• 2 large Eggs (Beaten)
• 1 cup Italian Seasoned Breadcrumbs (For coating the chicken)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 0.25 cup Olive Oil (For pan‑frying and drizzling)
• 1 tsp Salt (Season chicken and sauce)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 cloves Garlic (Minced)
• 0.25 tsp Crushed Red Pepper Flakes (Optional heat)
• 0.25 cup Fresh Basil (Chopped)
• 2 cup Canned Crushed Tomatoes (About one 14‑oz can)
• 1 tsp Dried Oregano (Italian seasoning)
• 2 tbsp Fresh Parsley (Chopped; adds freshness)
• 1.5 cup Mozzarella Cheese (Shredded, low‑moisture)
• 2 tbsp Parmesan Cheese (Extra for topping (optional))

Instructions

1. Make Tomato Sauce

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add minced garlic and crushed red pepper flakes; sauté 30 seconds until fragrant. Stir in crushed tomatoes, chopped basil, dried oregano, and a pinch of salt. Simmer gently for 10 minutes, stirring occasionally, then season with fresh parsley.

   Time: PT10M

   Temperature: Medium heat

2. Pound and Season Chicken

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/2‑inch thickness. Sprinkle both sides with ½ tsp salt and ¼ tsp black pepper.

   Time: PT5M

3. Prepare Breading Station

   Set out three shallow dishes: (1) flour, (2) beaten eggs, (3) a mixture of breadcrumbs, grated Parmesan, and a pinch of salt. Mix the breadcrumb mixture thoroughly.

   Time: PT5M

4. Bread Chicken Cutlets

   Dredge each chicken piece in flour, shaking off excess. Dip into the beaten egg, then coat generously with the breadcrumb‑Parmesan mixture, pressing lightly to adhere.

   Time: PT5M

5. Pan‑Fry Chicken

   Add ¼ cup olive oil to the large skillet and heat over medium‑high until shimmering. Fry the breaded cutlets 3‑4 minutes per side, or until golden brown and cooked through (internal temp 165°F). Transfer to a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: Medium‑high

6. Assemble and Broil

   Preheat the oven’s broiler. Place the fried chicken on a baking sheet. Spoon a generous amount of tomato sauce over each cutlet, then top with shredded mozzarella and a sprinkle of extra Parmesan. Drizzle a thin layer of olive oil over the cheese. Broil 2‑3 minutes, watching closely, until the cheese is bubbling and lightly browned.

   Time: PT5M

   Temperature: Broil

7. Rest and Serve

   Remove the chicken from the oven, let rest for 2 minutes, then garnish with fresh basil leaves. Serve hot with pasta or a side salad.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g