Chicken Parmesan

Crispy, golden chicken breasts are topped with melted mozzarella and tangy marinara sauce, creating that irresistible contrast between crunchy coating and tender meat. Fresh parmesan adds a sharp, savory bite that brings the whole dish together. A timeless weeknight winner that's elegant enough for company, yet simple enough for busy nights.

Ingredients

2 large chicken breasts (about 1 1/2 lbs)

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

2 large eggs, beaten until frothy

1/2 cup Italian bread crumbs

1/2 cup parmesan cheese, shredded or grated

2 tbsp light olive oil

24 oz marinara sauce

4 oz mozzarella cheese (1 cup shredded)

1 tbsp fresh basil or parsley, chopped (optional garnish)

Instructions

Trim chicken breasts and slice in half lengthwise so you end up with 4 equal-thickness cutlets. Season with salt and pepper.

In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.

Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off. Finally, dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating.

Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 minutes per side or until golden brown and just cooked through.

Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken cutlet down the center with the remaining 1 1/2 cups marinara, then cover with shredded mozzarella.

Bake uncovered at 425°F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.