Chicken Parmesan

Updated at: Thu, 17 Aug 2023 02:26:33 GMT

Step 1

Heat oven to 400 degrees. Using a very sharp chef's knife, slice breasts in half horizontally, then with a kitchen mallet (or rolling pin) pound meat to less than ¼-inch-thick slices.

Step 2

Beat eggs with a tbsp of water. Place flour, eggs and panko (or crumbs) into three wide, shallow bowls. Season meat generously with salt and pepper and a sprinkle of oregano. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Step 3

Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. This should take about 2mns per side.

Step 4

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan. (You can cut the cutlets to fit better in whatever oven proof dish you are using)

Step 5

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 35 minutes. Let cool a few minutes before serving.

Step 6

Serve with a side of angel hair pasta tossed with a bit of olive oil, freshly chopped parsley and parmesan cheese.

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