Video: Chef Zee Chicken Parm Recipe
Ingredients
- 1-2 chicken breasts (2 for large batch)
- 3 cups marinara sauce
- 3 cups Italian-seasoned and panko bread crumbs
- fresh mozzarella
- 1 cup grated parmesan cheese
- 3 large eggs
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp dried Italian or Greek oregano
- salt & pepper to taste
Preparation
- Prepare Italian-American Tomato Sauce.
- Prepare spaghetti or tagliatelle with Pasta Dough.
Instructions
- On a plate, mix together breadcrumbs, parmesan cheese, dried basil, oregano, salt, and pepper. Mix until well combined.
- Preheat the oven to 450°.
- Whisk together eggs in a bowl large enough to fit a cutlet.
- Cut chicken breasts horizontally into thirds (or fourths, depending on how thick), cover with plastic wrap, and use a mallet to pound the chicken breasts out into even cutlets (about 1/4 inch thick). Add salt, pepper, and garlic powder to both sides.
- Dip cutlet one at a time into the whisked eggs and cover in breadcrumbs. Place onto a roasting rack.
- Cook the chicken for 10 minutes. Flip and cook for an additional 10 minutes. The cutlets should cook all of the way through (165°) and take on a golden brown color.
- Spread tomato sauce evenly into the bottom of a baking dish and place a layer of cooked chicken cutlets. Cover in more sauce.
- Top with sliced mozzarella.
- Bake at uncovered 450° until cheese is melted.
Notes
- Requires Italian-American Tomato Sauce
- Pair with spaghetti or tagliatelle made with Pasta Dough
- Could also pair with a salad