Chicken parm, perfect Italian food!

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 1.5 lb total; trimmed of tenderloin and excess fat)
• 1 cup All-Purpose Flour (for dredging; seasoned with salt and pepper)
• 3 large Eggs (beaten)
• 1 tablespoon Milk (added to beaten eggs for a lighter coating)
• 1.5 cups Plain Breadcrumbs (preferably Italian seasoned; press firmly onto chicken)
• 12 oz Olive Oil (for shallow frying; use a thermometer to keep at 350 °F)
• 1 teaspoon Salt (season flour and chicken)
• 1 teaspoon Black Pepper (freshly ground)
• 2 cups Marinara Sauce (homemade or store‑bought; simmered briefly before broiling)
• 4 slices Mozzarella Cheese (sliced deli mozzarella; melt on top)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Butterfly and Pound Chicken

   Place each chicken breast on a cutting board, cut horizontally halfway through to create a butterfly, then cover with plastic wrap and gently pound from the center outward until about ½‑inch thick.

   Time: PT5M

2. Season Chicken

   Season both sides of the pounded chicken with 1 tsp salt and 1 tsp black pepper.

   Time: PT2M

3. Set Up Dredging Stations

   In three shallow dishes, place flour (seasoned with a pinch of salt and pepper), beaten eggs mixed with 1 Tbsp milk, and plain breadcrumbs.

   Time: PT3M

4. Bread the Chicken

   Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, then press into breadcrumbs, ensuring a thick, even coat. Press lightly to help the crumbs adhere.

   Time: PT5M

5. Heat Oil

   Add 12‑14 oz olive oil to the 13‑inch skillet and heat over medium‑high until the oil reaches 350 °F (use a thermometer).

   Time: PT5M

   Temperature: 350°F

6. Fry Chicken Cutlets

   Carefully place the breaded cutlets in the hot oil, away from you. Fry 3‑4 minutes per side until golden brown and crisp. Use tongs to flip.

   Time: PT8M

   Temperature: 350°F

7. Rest on Rack

   Transfer fried cutlets to a cooling rack set over a sheet pan; keep oil temperature steady for the next batch.

   Time: PT2M

8. Assemble in Oven‑Safe Pan

   Preheat the broiler. In a cast‑iron pan, spread a thin layer of marinara sauce, place the fried cutlets on top, spoon more sauce over each, sprinkle ½ cup grated Parmesan, then top each with a slice of mozzarella.

   Time: PT5M

9. Broil Until Cheese Bubbles

   Place the pan on the second rack from the top and broil 3‑4 minutes, or until mozzarella is melted, bubbly, and lightly browned.

   Time: PT4M

   Temperature: Broiler high

10. Garnish and Serve

    Remove from oven, sprinkle chopped parsley over each cutlet, and serve immediately with extra marinara if desired.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g