Quite frankly, we were really confused when we realized that we hadn't written a blog about Chicken Parmesan before. We make this all of the time. It's one of our standbys. It's also really easy, which is just one reason it graces our table consistently. The other is it's dang tasty.
Here's what you need:
1 lb boneless skinless chicken breast or tenders
1 cup breadcrumbs
1/4 cup grated Parmesan
1 cup all-purpose flour
2 Tbsp-ish olive oil
1 jar marinara sauce (we didn't make our own red sauce for this one)
1 cup shredded mozzarella (or, if you're thinking about it when you're at the store, get fresh mozzarella and slice it!)
Kosher salt & black pepper
Here's what you do:
If you're using regular chicken breasts, slice them in half. You're going to want them really thin. We generally use tenders for this because, well, we just do.
Lay down a sheet of plastic wrap and spray a little cooking spray on it. Add a a piece of chicken and then top with another sheet of plastic wrap.
Gently pound the chicken, starting from the center, to flatten the cutlet out to about 1/4" thickness.
Once you get through all your cutlets, set up your breading station.
Preheat your oven to 350 degrees and heat 2 Tbsp oil in a 12" skillet.
Also, spread the marinara into the bottom of a 9" x 13" baking dish.
Bread the cutlets, then put in the hot oil to brown.
Once crispy on the outsides, put into the marinara sauce. Top with the mozzarella cheese.
Pop into the oven for 20-25 minutes until the cheese melts.
Cook some spaghetti while your chicken is in the oven. Top the spaghetti with a couple of chicken cutlets and spoon sauce over the top.