Entree: United States – Chicken Parmesan (Breaded chicken cutlets topped with tomato sauce and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each, pounded to 1/4–1/2 inch
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) Italian-style breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 ml) olive oil (for frying) or more as needed
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) fresh mozzarella, sliced or shredded
- 2 tbsp (8 g) fresh basil leaves, chopped (optional)

Instructions

1. Preheat oven to 425°F (220°C). Set up dredging stations: flour; beaten eggs with milk; breadcrumbs mixed with 1/4 cup Parmesan, salt and pepper.
2. Dredge each pounded chicken breast in flour, dip in egg mixture, then press into breadcrumb mixture to coat evenly.
3. Heat olive oil in a large skillet over medium heat; fry chicken 2-3 minutes per side until golden (they will finish cooking in the oven); transfer to a baking dish.
4. Spoon marinara sauce over each cutlet, sprinkle remaining Parmesan and top with mozzarella slices.
5. Bake 12-15 minutes until cheese is melted and bubbly and chicken reaches 165°F (74°C).
6. Garnish with chopped basil and serve with pasta or salad.