ItalianMain course
Polla alla Parmigiana: Chicken Parmesan
Chicken Parmesan is a classic for a reason: crispy breaded chicken cutlets, simmered in tomato sauce, and topped with melted mozzarella. This recipe starts with pan-frying the chicken until golden, then finishes it in the oven. It's a straightforward dish that comes together in about 45 minutes, perfect when you're craving something hearty without too much fuss.
Method
4 steps · 45 min total
- 01
Prepare Chicken and Dredging Stations
Start by preheating your oven to 350°F. While it heats, pound the chicken breasts until they're an even 1 inch thick. This helps them cook through at the same rate.
Next, set up your dredging stations. In a shallow dish, combine the flour, salt, and pepper. In a second dish, whisk the eggs with 1 tablespoon of water. In a third dish, mix the bread crumbs, panko, marjoram, and parmesan cheese.
Working with one piece at a time, coat the chicken thoroughly in the flour mixture, shaking off any excess. Then dip it into the egg wash, letting any extra drip off, and finally dredge it in the bread crumb mixture, pressing gently to ensure it's fully coated.
