Crisp, delicious Parmesan chicken, served in a rich marinara sauce. One of my own favourites!
|1||Maple Leaf Prime® Naturally® Thin Sliced Chicken Breast|
|Salt and pepper|
|1/2 cup||(125 mL) Buttermilk or milk|
|1 tsp||(5 mL) Garlic powder|
|1 tsp||(5 mL) Sea salt|
|1 cup||(250 mL) Flour|
|1 1/2 cups||(375 mL) Panko bread crumbs|
|1/4 cup||(60 mL) Parsley, chopped|
|3/4 cup||(175 mL) Vegetable oil|
|1||(650 mL) Jar marinara sauce|
|1/3 cup||(80 mL) Parmesan cheese|
|1||(340 g) Mozzarella cheese ball, sliced|
|Fresh basil leaves|
SEASON chicken slices with salt and pepper. Whisk together buttermilk or milk and eggs. In a shallow bowl combine flour, garlic powder and sea salt. In the third bowl mix panko crumbs and parsley.
DREDGE chicken in flour then dip in egg mixture and finally coat with panko crumbs. Place cutlets on a baking sheet.
HEAT oil in a large skillet over medium-high. Working in batches, so as not to overcrowd, cook chicken for 2-3 minutes per side or until golden brown. Remove from the pan and drain on a paper towel lined tray.
PREHEAT oven to 375°F (190°C). Add marinara sauce to the bottom of an ovenproof baking dish. Arrange chicken over marinara. Top each cutlet with two slices Mozzarella and a sprinkle of Parmesan cheese.
BAKE in preheated oven for 10-15 minutes or until bubbly. Serve sprinkled with fresh basil leaves.
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