Chicken Parmigiana

🔥 Prep

• Pat dry the 4 chicken breasts and place each between two sheets of plastic wrap; pound to an even thickness of about 1 cm.
• Crack the 1 egg into a shallow bowl and whisk until smooth.
• Put the 1 cup breadcrumbs in a second shallow bowl.
• Measure out the 200 ml tomato sauce and 150 g mozzarella, keeping them ready for assembly.

🔥 Cook

• 1. Heat a generous drizzle of olive oil in a large skillet over medium-high heat until shimmering.
• 2. Dip each pounded chicken breast first into the beaten egg, letting excess drip off, then press into the breadcrumbs, coating both sides evenly.
• 3. Carefully lay the breaded chicken in the hot skillet and fry for 3‑4 minutes per side, or until the crust is deep golden brown and the interior reaches ≈ 65 °C.
• 4. Transfer the fried chicken to a baking dish; spoon the 200 ml tomato sauce over each piece, spreading to cover.
• 5. Scatter the 150 g mozzarella evenly over the sauce‑topped chicken.
• 6. Place the dish in a pre‑heated oven at 180 °C (350 °F) and bake for 12‑15 minutes, or until the cheese is melted, bubbly, and lightly browned.
• 7. Remove from the oven and let rest for 2 minutes before serving.

🔥 Serve

• Garnish each chicken parmigiana with a few fresh basil leaves and a light drizzle of extra‑virgin olive oil.
• Serve hot alongside cooked spaghetti or linguine tossed with a little garlic‑olive oil.
• Pair with a simple green salad dressed with lemon vinaigrette for a balanced meal.