Heritage Chicken Parmigiana

A deliciously classic Chicken Parmigiana recipe that brings authentic Italian flavors to your dinner table. This traditional dish features crispy breaded chicken breast topped with savory marinara sauce and melted cheese, perfect for a family dinner or special occasion. Enjoy the rich flavors and comforting textures of this Italian favorite.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 large boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon garlic powder

1 cup marinara sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup olive oil

Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).

2. Slice the chicken breasts in half horizontally to create four thin cutlets.

3. In a shallow dish, combine the flour with salt, pepper, and garlic powder.

4. In another bowl, beat the eggs until well mixed.

5. In a third dish, mix breadcrumbs with grated Parmesan and oregano.

6. Dredge each chicken cutlet in the flour mixture, dip in the egg, then coat with the breadcrumb mixture.

7. Heat olive oil in a large skillet over medium heat.

8. Fry the chicken until golden brown, about 4 minutes per side. Remove and drain on paper towels.

9. Place the fried chicken cutlets in a baking dish, spoon marinara sauce over each, and top with mozzarella cheese.

10. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.

11. Garnish with fresh basil leaves before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat your oven to 350°F (175°C) and bake the chicken in a baking dish until heated through, about 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.