Entrée: Italy – Pollo alla Parmigiana (Chicken Parmesan)

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 20 min

Total 35 min

Ingredients

4 boneless, skinless chicken breasts (halved or pounded thin), about 1 1/2 lb total (680 g total)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour
2 large eggs, beaten
1 cup (100 g) Italian-style breadcrumbs (or panko + Italian seasoning)
1 / 2 cup (50 g) grated Parmesan cheese
1 to 1 1 / 2 cups (240 to 360 ml) marinara sauce
1 cup (113 g) shredded mozzarella
Olive oil or vegetable oil for frying
Fresh basil or parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper.
2. Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with Parmesan.
3. Dredge each breast in flour, dip in egg, then coat with breadcrumb mixture.
4. Heat a thin layer of oil in a skillet over medium heat and pan-fry chicken until golden, ~3–4 minutes per side; transfer to a baking dish.
5. Spoon marinara over each cutlet and top with mozzarella.
6. Bake 10–15 minutes until cheese is melted and chicken is cooked through.
7. Garnish with basil or parsley and serve.