Chicken Parmesan
A comforting and classic dish featuring tender chicken cutlets, crispy breading, flavorful marinara sauce, and melted mozzarella cheese, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 6 pieces chicken cutlets Main protein
- 2 large eggs Binding agent
- 1/2 cup avocado oil Cooking fat
For the Breading
- 1 cup panko Provides crispy texture
- 1/2 cup bread crumbs Additional crunch
- 1/2 cup parmesan cheese Savory depth
- 3 cloves garlic, grated Aromatic flavor
- 1 tbl parsley, chopped Freshness
- 1/4 tsp salt Seasoning
- 1 tsp basil Earthy flavor
- 1 tsp oregano Herbal note
- 1 tsp garlic powder Enhances flavor
For Topping
- 24 oz marinara sauce Topping
- 1/2 cup shredded mozzarella Melty texture
Instructions
Preparation
- Preheat the oven to 400°F and lightly grease a baking dish or baking sheet.
- In a shallow bowl, whisk together the eggs, parsley, grated garlic, salt, and pepper.
- Dip each chicken cutlet into the egg mixture, ensuring they are completely coated.
- Place the coated cutlets into a shallow baking dish to marinate for 15-45 minutes.
Breading
- Combine the panko, bread crumbs, parmesan, basil, oregano, garlic powder, and additional salt in another shallow bowl.
- Remove each cutlet from the egg mixture, letting any excess drip off, then dip it into the breading mixture to coat.
Cooking
- Heat avocado oil in a large skillet over medium-high heat.
- Carefully place the breaded chicken cutlets into the skillet and cook until they are golden brown, about 5 minutes per side.
- Transfer the cooked cutlets to the prepared baking sheet.
- Top each piece with about 1/4 cup of marinara sauce and sprinkle with shredded mozzarella.
- Bake in the preheated oven for 17-20 minutes until the chicken is fully cooked through.
Serving
- Remove from the oven and let rest for a few minutes before serving.
- Serve with a side salad or over pasta.
Notes
For best results, ensure the oil is hot before frying and let the chicken marinate fully for maximum flavor. Leftovers can be stored for up to 3 days in an airtight container.