Chicken Parm – Don’t Lose This
Ingredients:
4 boneless, skinless chicken breasts, pounded to even thickness
Salt and black pepper, to taste
1 cup (125 g) all-purpose flour
2 large eggs, beaten
1 1/2 cups (150 g) Italian-style breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 cup (240 ml) vegetable oil, for frying
2 cups (480 ml) marinara sauce, store-bought or homemade
2 cups (200 g) shredded mozzarella cheese
Fresh basil, for garnish
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Prepare a breading station with three shallow plates: Place the flour in the first plate, the beaten eggs in the second plate, and a mixture of the breadcrumbs and grated Parmesan cheese in the third plate.
Dredge each chicken breast in the flour, shaking off the excess. Dip it in the beaten eggs, allowing any excess to drip off, and then coat it with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.
Continued on next page (page 2)
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