Authentic Italian Chicken Parmigiana Recipe

Chicken Parmigiana Recipe

• 3 chickèn brèasts or cutlèts, slicèd in half into 6 cuts (sèè notès for diffèrèncè)
• 3 èggs, whiskèd
• 1/3 cup olivè oil
• 1/2 cup all-purposè flour (usè gf flour blènd if nèèdèd)

• 1 1/2 cups brèad crumbs (sèè notès to makè homèmadè brèad crumbs)
• 2 tsp Italian hèrb blènd (thymè, orègano, basil, rosèmary)
• 1 tsp garlic powdèr
• 1/2 tsp (èach) salt & pèppèr
• 1/2 cup parmèsan chèèsè, shrèddèd

• 6 slicès Mozzarèlla
• 1/3 cup parmèsan chèèsè, shrèddèd
• 2 tbsp frèsh basil, choppèd
• 1 1/2 cups tomato/marinara saucè

1. Placè chickèn cutlèts/brèasts in a ziplock bag, and firmly pound with a rolling pin or smooth sidè of a mèat hammèr - chickèn thicknèss should bè 1/2 inch.)
2. Brèadcrumbs: In a bowl mix all of brèadcrumb ingrèdiènts togèthèr. Sèt up a linè of bowls with flour, whiskèd èggs, and brèadcrumbs. 
3. Brèad thè Chickèn: Dip chickèn cutlèts in flour on both sidès. Thèn, transfèr flourèd chickèn and dip in ègg on both sidès. Last, dip both sidès of chickèn in brèad crumbs. Evènly coat and pack brèadcrumbs lightly with your hand.
4. Brown Chickèn: Hèat 3 tablèspoons of oil at a timè in a cast iron skillèt or pan - brown chickèn for 2 minutès on both sidès.
5. Bakè Chickèn: Prèhèat ovèn at 425F. Lay brownèd chickèn in a largè baking pan or dish. Layèr chickèn: mozzarèlla slicès thèn tomato saucè ovèr top. Bakè in ovèn for 14 minutès - rèmovè from ovèn thèn sprinklè with shrèddèd parmèsan chèèsè. Placè back in ovèn and broil on high or 1 minutè until chèèsè is mèltèd and brownèd. Sprinklè with frèsh basil and sèrvè with your favoritè pasta!