A masterpiece of cooking, "Pollo alla Parmigiana D'Oro" takes the traditional Chicken Parmesan to new levels of decadence and elegance. Chicken breasts are the base of this recipe; they are lightly seasoned and covered in a crunchy golden crust. The best tomatoes and fragrant herbs are used to make a thick marinara sauce, which is then generously poured over each cutlet. This is followed by a thick coating of perfectly melted, creamy mozzarella cheese that covers the chicken like a luxurious blanket. This symphony of flavors is finished with a sprinkle of Parmesan cheese, which provides a touch of savory elegance. Every bite of this culinary masterpiece, which is baked until the cheese is bubbling and golden brown, is a pleasure to the taste buds.
Pollo alla Parmigiana D'Oro
Rated 5.0 stars by 1 users
Category
Italian
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
450
Author:
Angie M.
A masterpiece of cooking, "Pollo alla Parmigiana D'Oro" takes the traditional Chicken Parmesan to new levels of decadence and elegance. Tender chicken breasts are the base of this recipe; they are lightly seasoned and covered in a crunchy golden crust. The best tomatoes and fragrant herbs are used to make a thick marinara sauce, which is then generously poured over each cutlet. This is followed by a thick coating of perfectly melted, creamy mozzarella cheese that covers the chicken like a luxurious blanket. This symphony of flavors is finished with a sprinkle of Parmesan cheese, which provides a touch of savory elegance. Every bite of this culinary masterpiece, which is baked until the cheese is bubbling and golden brown, is a pleasure to the taste buds.
Ingredients
4 boneless, skinless chicken breasts
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Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
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1 cup Italian breadcrumbs
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1 cup grated Parmesan cheese
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2 cups marinara sauce
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1 cup shredded mozzarella cheese
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Olive oil, for frying
Fresh basil leaves, for garnish (optional)
Directions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap or wax paper. Use a meat mallet or the bottom of a heavy skillet to pound the chicken to an even thickness, about 1/2 inch thick. Season both sides of the chicken breasts with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it evenly in the breadcrumb-Parmesan mixture, pressing gently to adhere.
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding the pan. Cook until golden brown on both sides, about 3-4 minutes per side. Transfer the cooked chicken to a paper towel-lined plate to drain.
Spread a thin layer of marinara sauce in the bottom of a baking dish large enough to hold all the chicken breasts in a single layer. Arrange the cooked chicken breasts on top of the sauce.
Spoon additional marinara sauce over each chicken breast, then sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken Parmesan from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot with pasta, salad, or crusty bread.