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Ingredients
- 2 cups fine dry breadcrumbs
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 8 small skinless, boneless chicken thighs, pounded to 1/2-inch thickness
- 8 Tbsp. olive oil
- 8 Tbsp. sun-dried tomato pesto
- 1 lb. fresh mozzarella, cut into 8 slices
- 1/2 teaspoon crushed red pepper flakes
- 4 cups prepared marinara sauce, warmed
- finely grated Parmesan cheese
Details
Preparation
Step 1
1. Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Coat with the beaten egg mixture, allowing the excess to drip back into the bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or a rimmed baking sheet.
2. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in 4 batches, cook the thighs until the chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper-towel lined plate. Wipe the skillet clean and add 2 tablespoons oil between batches.
3. Preheat the broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons of the pesto, top with a slice of cheese, and sprinkle with red pepper. Top remaining cutlets. Broil until cheese browns, about 4 minutes.
4. Divide sauce and chicken among shallow bowls and top with Parmesan.
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