Instructions:
Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
Step 2: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, oregano, salt, and pepper.
Step 3: Dredge each chicken cutlet in flour, dip in egg, then coat with breadcrumb mixture. Press to adhere.
Step 4: Heat oil in a large skillet over medium heat. Fry chicken until golden brown on both sides, about 3–4 minutes per side. Transfer to the prepared baking sheet.
Step 5: Spoon marinara sauce over each piece of chicken. Top evenly with mozzarella cheese.
Step 6: Bake in the oven for 15–20 minutes, until chicken is cooked through and cheese is bubbly and golden.
Step 7: Serve over cooked spaghetti and garnish with fresh basil or parsley.
Storage Information:
Refrigerate leftover Chicken Parmesan in an airtight container for up to 3 days. To reheat, bake at 350°F until warmed through. Avoid microwaving to keep the coating crisp. For longer storage, freeze individual portions for up to 2 months.
Continue on the next page