Chicken Parmigiana (Pollo alla Parmigiana)

Name: Chicken Parmigiana (Pollo alla Parmigiana)
Total time: 45 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (butterflied into cutlets); 120g (1 cup) all-purpose flour, 2 large eggs (beaten), and 150g (1.5 cups) breadcrumbs; 50g (1/2 cup) grated Parmesan cheese and 200g (7 oz) fresh mozzarella cheese; 500g (2 cups) marinara/tomato sauce; Olive oil for frying and fresh basil

Crisp breaded chicken cutlets baked under tomato sauce and melted mozzarella.

45 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Set Up a Breading Station: Place the flour, beaten eggs, and breadcrumbs (mixed with half the Parmesan cheese) in three shallow dishes. Season the chicken cutlets.

2
Bread the Cutlets: Dredge each cutlet in flour, dip in egg, then press into the breadcrumb mixture to coat evenly.
3
Fry: Heat olive oil in a skillet and fry the cutlets for 3-4 minutes per side until golden and crisp. Drain on paper towels.
4
Assemble: Spread a little tomato sauce in a baking dish, lay in the cutlets, spoon sauce over each, and top with torn mozzarella cheese and the remaining Parmesan.
5
Bake: Bake at 200°C (400°F) for 15-20 minutes until the cheese is bubbling and golden.
6
Serve: Scatter with fresh basil and serve with pasta or a green salad.

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