Chicken Parmigiana

By DigitalChef

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 2 tablespoons water
• 1 cup dried bread crumbs
• 1 cup grated Parmesan, plus extra for sprinkling
• 1 tablespoon garlic powder
• 1/2 cup parsley leaves, chopped (or 2 tablespoons dried parsley)
• 3 tablespoons olive oil
• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), tenderized
• 2 cups tomato sauce
• 1/2 cup shredded mozzarella
• 1 cup shredded Parmesan

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350° F.

In a shallow platter, combine flour, herbs, salt, and pepper; distribute evenly. In a wide bowl, combine the eggs and water; beat. On a plate, combine bread crumbs, 1 cup parmesan, garlic powder, and parsley. Season with salt and pepper; stir with a fork until thoroughly combined.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Lightly dredge both sides of the chicken cutlets in the seasoned flour. Dip them in the egg wash to coat completely, letting the excess drip off. Dredge in the bread crumb mixture. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Transfer the chicken breasts to a lightly greased baking pan. Ladle tomato sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly.

Serve hot with spaghetti.