Chicken Parmesan

Ingredients

• Boneless, skinless chicken breasts 2 large (600 g)
• All-purpose flour 40 g
• Eggs 2 large
• Dry breadcrumbs 100 g
• Parmesan, grated 50 g
• Olive or vegetable oil 120 ml
• Marinara sauce 300 g
• Mozzarella, sliced or shredded 120 g
• Fresh basil to serve
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oven to 200C. Cut each chicken breast in half horizontally, pound the pieces between sheets of baking paper to an even 1 cm and season with salt and pepper.

2. 2

   Put the flour, the beaten eggs, and the breadcrumbs mixed with 30 g of the parmesan into three shallow dishes.

3. 3

   Coat each cutlet in flour, dip it in egg, then press it into the breadcrumbs on both sides.

4. 4

   Heat the oil in a large frying pan over medium-high heat and fry the cutlets for 2-3 minutes per side, until golden. Drain on paper towels.

5. 5

   Spread a thin layer of marinara in a baking dish, lay the cutlets on top and spoon the rest of the sauce over them.

6. 6

   Cover with the mozzarella and the remaining 20 g of parmesan and bake for 15-20 minutes, until the cheese bubbles and the chicken reaches 74C in the center.

7. 7

   Scatter with basil leaves and serve.