Ingredients: |
Ingredients: 1½ c panic bread crumbs
½ tsp garlic powder
¼ c freshly grated parmesan cheese, plus more for garnish
2 large eggs
½ c flour
1½ lb boneless skinless chicken cutlets
salt
pepper
vegetable oil
1 c mozzarella cheese
Marinara
2 Tbsp olive oil
½ small onion, finely chopped
4 cloves garlic, sliced
28 oz crushed tomatoes
¼ c water
salt
pepper
2 Tbsp freshly chopped parsley, plus more for garnish
pinch red pepper flakes, optional
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Directions: |
Directions:Preheat oven 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panic, garlic powder, and parmesan mixed with a fork; another with egg mixture; and third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken in egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate. In a deep cast-iron skillet over medium heat, add ¼" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5-7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
Meanwhile make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt and pepper, and red pepper flakes (optional), and let simmer, for 10 minutes. Remove for heat and stir in parsley. Pour sauce into 9 x 13 in baking dish and place chicken in the sauce. Top with mozzarella and bake until cheese is melty, 10-12 minutes. If desired, broil until cheese is golden, 3 minutes. Garnish with parsley and serve immediately. ( prefer to serve on a bed of spaghetti.
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This recipe for Chicken Parm is from