Chicken Parmigiana

By mona

Ingredients

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup bread crumbs
• 1 cup Parmigiano-Reggiano
• 1/4 cup chopped fresh flat leaf parsley
• 5 tbsp extra virgin olive oil
• 4 chicken breast halves
• salt and pepper
• 3 to 4 cloves garlic, chopped
• 1 tsp crushed red pepper flakes
• 1 small onion, chopped
• 1 tsp oregano
• 1 (20-oz) can diced or crushed fire-roasted tomatoes
• 1/3 cup choppped fresh basil
• 1 cup shredded smoked mozzarella

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat 3 tbsp of olive oil in a large skillet over medium heat.
Season the chicken with salt and pepper.
Coat chicken with flour, eggs, and bread crumbs combined with half of the Parm and the parsley.
Once the oil is hot, cook 2 of the chicken cutlets until golden brown and cooked through (3-5 minutes per side).
Transfer the cutlets to paper-towel lined plate and repeat with remaining pieces.
While the chicken is cooking, place a medium pot on medium heat. Add remaining 2 tbsp of olive oil.
Add garlic, red pepper flakes, onion, oregano, salt and pepper. Cook for 7-8 minutes stirring often. Remove from heat and stir in basil. Season with salt and pepper as needed.
Spread a layer of the sauce in a casserole. Layer the chicken on top and cover with remaining sauce. Sprinkle with Parm and mozzarella.
Brown under broiler until cheese is melted.