8 thin chicken cutlets - approx. 1 1/2 pounds total
kosher salt and black pepper
1/4 cup flour
2 large eggs, beaten
2/3 cup bread crumbs
1/4 cup grated parmesan cheese
3 Tbs. olive oil
1 24 oz. jar of marinara sauce
1 pound fresh mozzarella, sliced
Instructions
Season the chicken with 1/2 tsp.salt and 1/2
tsp. pepper.
Place the flour and eggs in separate shallow
bowls; in a third shallow bowl combine the
bread crumbs and parmesan.
Coat the chicken with the flour, then dip in
the eggs, then coat with bread crumb
mixture,pressing gently to adhere.
Heat the oil in a large skillet over medium-high
heat.
cook the chicken in batches until golden brown,
about 2 minutes per side.
Pour the marinara sauce into a large shallow
baking dish.
Top with the chicken and mozzdella.
Bake at 400 for approx. 20-25 minutes, until
golden brown and bubbling.
Originally Submitted
2/7/2017
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