Chicken or Eggplant Parmesan

While this recipe has a few steps to it, they’re all pretty easy. You can use chicken or eggplant for this dish but for our purposes we’ll stick with chicken for the instructions. Serving over pasta is optional but highly recommended.

8 Boneless, Skinless Chicken Breasts
2 Cups Italian Bread Crumbs
2 Cups All Purpose Flour
2 Eggs, Beaten
Mozzarella Cheese, Shredded or Fresh Sliced
Your Favorite Bottled Marinara Sauce
½ Tablespoon Salt
½ Tablespoon Pepper
Olive Oil
Pasta (Optional)
Grated Parmesan Cheese

Preheat oven to 375 F.

Heat a skillet over medium heat. Add a few splashes of olive oil to coat the bottom. As the pan heats up, prepare two stations. Use one paper plate and pour out breadcrumbs on it. On a second paper plate pour out flour then season with salt and pepper. In a bowl, beat two eggs and aside. Between two pieces of saran wrap, pound the chicken breasts with a rolling pin or bottom of a pan to get them nicely thin and even.

Ok so the order goes like so: Flour, egg, breadcrumbs, pan. Take one of your chicken breasts and place it on the plate with flour. Cover both sides well then dip into egg mixture. Cover both sides well. Next, bring it to the breadcrumb plate and dredge the chicken breast on all sides. It should be nice and crumbed up, so from there place into the skillet. Repeat until the pan is full. Oil maybe need to be added as more chicken is cooked. Don’t sauté in a dry pan.

Cook for about 6-9 minutes per side or until golden brown. Once all chicken is cooked, remove chicken and place onto a large baking sheet or a glass baking pan. Cover each piece with marinara sauce and mozzarella cheese.

Bake in oven for 20-25 minutes or until cheese is melted and brown. Served immediately with a side or over cooked pasta (optional). Sprinkle with Parmesan cheese to finish.

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