Chicken Parmesan
Chicken Parmesan
Prep Time: 20 Minutes
Prep Time: 30 Minutes
Total time: 50 Minutes
Ingredients
- 6 Boneless, skinless Chicken Cutlets
- 1 cup Flour
- 2 Eggs, large
- 1 cup Water or Milk
- 1 1/2 cups Panko breadcrumbs
- 1 Tablespoon Basil, dried
- 1 Tablespoon Oregano, dried
- 1 - 2 Tablespoons Olive Oil for browning chicken
- 1 teaspoon Butter (optional)
- Marinara Sauce, see recipe on Potluck-Wednesday.com or jarred is fine
- Mozzarella, fresh is preferred but shredded or sliced, lunchmeat type, is fine
- Non-stick spray
- Salt and Pepper, to taste
- 3 bowls for Dredging
Instructions
1.
In the first bowl: Flour, salt and pepper. Mix to combine.
2.
In the second bowl: Eggs and Milk or water. Whisk to combine.
3.
In the third bowl: Panko breadcrumbs, basil and oregano. Mix to combine.
4.
Dredge the first chicken cutlet in the flour bowl, making sure the chicken is completely covered in flour.
5.
Move chicken to the Milk/Water. This step needs to go quickly. You don't want to wash away all your flour.
6.
Finally, dredge the cutlet in the Panko mixture.
7.
Repeat with remaining cutlets
8.
Heat olive oil in 10 or 12 inch skillet. If you'd like, add butter here. It's not needed but does add flavor. The oil needs to be very hot in order for the chicken to brown properly.
9.
Brown all cutlets, on both sides. 3-4 minutes per side.
10.
Preheat oven to 375 degrees.
11.
Coat 9"x13" pan with non-stick spray.
12.
Spread 1/4 cup of Marinara sauce on the bottom of the pan.
13.
Arrange browned chicken in the pan and top with mozzarella, making sure each cutlet is covered.
14.
Add more sauce over the top of each cheese-covered cutlet.
15.
Bake at 375 for 15-20 minutes, until cheese is melted.
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