Chicken Parmesan

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: chicken breast 300 g; breadcrumbs 1 cup; parmesan cheese 40 g; egg 1 ea; tomato sauce 250 ml; mozzarella 100 g; olive oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

The crumb coating has to survive a second round of heat, since the crisp cutlet is covered with tomato sauce and mozzarella and returned to the oven.

Resting the breaded cutlets for 5 minutes lets the crumbs bond to the meat and keeps them from sliding off under the sauce. Pounding the breast to 1.5 cm or less matters for a similar reason: an even cutlet browns on both sides before either one burns. Cut through it and you get crunch, juicy chicken, tangy sauce, and stretchy cheese in one bite.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Butterfly 300 g chicken breast and pound it between sheets of wrap to an even thickness of 1.5 cm or less.

Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2

Beat 1 egg in a shallow bowl.

In another bowl, mix 1 cup breadcrumbs with 40 g Parmesan, breaking up any clumps with your fingertips so the coating goes on evenly.
3

Dip the chicken in the egg, then press it firmly into the breadcrumb mixture until all surfaces are covered.

Set it on a plate for 5 minutes so the crust adheres before frying.
4

Heat 2 tablespoons olive oil in a pan over medium heat.

Add the chicken and cook for about 3 minutes per side, until the crust turns deep golden and releases without tearing.
5

Spread some of the total 250 ml tomato sauce in a thin layer in a baking dish and place the browned chicken on top.

Spoon the remaining sauce over the cutlets, then cover evenly with 100 g mozzarella.
6

Bake at 200°C for 10-12 minutes.

When the mozzarella is fully melted and lightly browned at the edges, remove the dish, rest it for 2 minutes, then serve while the crust is still crisp.