Chicken Parmesan

Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 cup olive oil, for frying
• 1.5 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Preheat your oven to 425F. Place each chicken cutlet between sheets of plastic wrap and pound to an even 1/2 inch thickness so it cooks through evenly.
2. Season both sides of the cutlets with half the salt and all the pepper. Set up a breading station with three shallow dishes: flour mixed with the remaining salt in the first, beaten eggs in the second, and panko mixed with a quarter cup of the parmesan and the Italian seasoning in the third.
3. Dredge each cutlet first in the flour, shaking off excess, then dip in the egg, letting excess drip off, then press firmly into the panko mixture on both sides so it adheres in an even, thick crust.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers; a pinch of breadcrumbs dropped in should sizzle immediately.
5. Fry the breaded cutlets for 3 minutes per side, until deeply golden brown and crisp; do not move them around while frying or the crust can tear off. The chicken does not need to be fully cooked yet since it will finish in the oven.
6. Transfer the fried cutlets to a plate lined with paper towels to drain briefly, then wipe out most of the oil from the skillet (carefully, it's hot) if you plan to bake in the same pan, or move the cutlets to a baking sheet.
7. Spoon about 2 to 3 tablespoons of marinara sauce over each cutlet, spreading it to cover most of the crust but leaving some edges exposed so they stay crispy.
8. Sprinkle each cutlet generously with shredded mozzarella and the remaining parmesan.
9. Bake at 425F for 10 to 12 minutes, until the cheese is fully melted and lightly browned in spots, and an instant-read thermometer inserted into the thickest part reads 165F.
10. If the cheese is melted but not browned to your liking, switch the oven to broil for 1 to 2 minutes, watching constantly since cheese can go from golden to burnt very quickly.
11. Let the chicken rest for 3 minutes, then garnish with fresh basil and serve over spaghetti or with a side salad.

Nutrition

Calories	560
Protein	42.0 g
Fat	33.0 g
Carbs	24.0 g
Fiber	2.0 g
Sodium	890 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.