About the Recipe
Fun twist on a classic baked dish that gets in on the table in under 30 mins.
Ingredients
2 large pasture-raised chicken breasts (about 1 lb total), sliced in half horizontally to make 4 thin cutlets
Salt and pepper
½ cup flour
2 eggs, beaten
1 cup breadcrumbs (Italian seasoned or plain with herbs)
½ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1¼ cups marinara sauce (divided)
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish
Preparation
Prep the chicken: Pat the chicken dry and season both sides with salt and pepper.
Dredge: Set up three bowls — one with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ cup Parmesan. Coat each chicken piece in flour, then dip it in egg, and finally coat it with the breadcrumb mixture.
Cook: Heat olive oil and butter in a large skillet over medium heat. Cook chicken about 4 minutes per side, until golden and cooked through (165°F internal temperature).
Keep warm: Transfer the cooked chicken to a plate and tent with foil to keep warm.
Make the sauce topping: In a small skillet, heat about ¼ cup of marinara sauce over medium heat until it starts to bubble. Sprinkle a handful of mozzarella cheese on top and let it melt right into the sauce.
Assemble: Place one piece of chicken on each plate, then carefully pour the hot sauce and melted mozzarella over top. Repeat the process with the remaining pieces of chicken, adding a bit more sauce and cheese as needed.
Finish: Sprinkle with fresh basil or parsley and serve immediately.
*Easily make this a chicken parmesan sandwich by grabbing your favorite Italian bread