Crumbed Chicken Parmigiana Baked with Marinara and Mozzarella

What you need

• 2 large boneless skinless chicken breasts, about 700 g (1 1/2 lb) total
• 1 tsp salt
• 1/2 tsp black pepper
• 60 g (1/2 cup) all-purpose flour
• 2 large eggs
• 60 g (1/2 cup) dry breadcrumbs
• 75 g (2/3 cup) parmesan, finely grated, divided
• 4 tbsp olive oil, for frying
• 500 ml (2 cups) marinara sauce
• 200 g (7 oz) fresh mozzarella, sliced
• 6 leaves fresh basil, torn

Method

Restated from the original video

1. 1

   Preheat the oven to 220 °C (425 °F).

2. 2

   Slice each chicken breast in half horizontally to make 4 cutlets. Pound them between sheets of baking paper to an even 1 cm (1/2 in) thickness.

3. 3

   Season the chicken on both sides with the salt and pepper.

4. 4

   Set out three shallow dishes: flour in the first, the eggs beaten until frothy in the second, and the breadcrumbs mixed with two thirds of the parmesan in the third.

5. 5

   Coat each cutlet in flour and shake off the excess, dip it in egg, then press it firmly into the crumbs on both sides. Rest the coated cutlets for 5 min so the crust sets.

6. 6

   Heat the oil in a large frying pan over medium heat. Fry the cutlets 2 at a time until golden, 3-4 min per side. They do not need to be cooked through yet.

7. 7

   Spread half the marinara sauce over the bottom of a baking dish and lay the cutlets on top in one layer.

8. 8

   Spoon the rest of the sauce down the middle of each cutlet, then cover with the mozzarella and the remaining parmesan.

9. 9

   Bake uncovered until the mozzarella has melted and the sauce is bubbling at the edges, 12-15 min.

10. 10

    Check the thickest cutlet with a thermometer: the chicken must reach 74 °C (165 °F) inside.

11. 11

    Scatter with basil and serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.