Mix in the parmesan cheese.
Crustinis. I could eat pasta every single day for the rest of my life. Season chicken with salt and pepper then coat each piece of chicken in flour and shake off excess. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 12 inch. Pour eggs into tray number 2.
I love this classic meal. Arrange chicken over sauce in a single layer. Breaded tender chicken breasts baked with marinara sauce and mozzarella cheese is a great quick and easy dinner idea that taste better than restaurant style. Add the breadcrumbs to tray number 3.
Add salt pepper and of the minced parsley to the eggs. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Top each chicken down the center with remaining 1 12 cups marinara then cover with shredded mozzarella. Step 2 place chicken breasts between two sheets of heavy plastic resealable freezer bags work well on a solid level surface.
In a small bowl beat three eggs with the cream. And be very very happy. Repeat steps for remaining. And all of them mixed together.
Preheat an oven to 450 degrees f 230 degrees c. How to make authentic chicken parmesan parmigiana step by step 1 place chicken cutletsbreasts in a ziplock bag and firmly pound with a rolling pin or smooth side of a meat hammer chicken thickness should be 12 inch 2 dip chicken cutlets in flour on both sides. To bread dredge each breast in the flour on both sides dip in the egg wash and finally cover with breadcrumbs. Dip chicken into egg mixture and then into bread crumb mixture.
Try this incredible classic recipe for chicken parmesan. Classic chicken parmesan recipe. A classic italian american parmesan a casserole of fried breaded meat or eggplant covered with tomato sauce and molten cheese is all about balance you need a bracing a tomato sauce to cut out the fried richness while a milky mild mozzarella rounds out the parmesans tang baked until brown edged and bubbling its classic comfort food hearty gooey and satisfying. Bake uncovered at 425f for 15 minutes or until cheese is melted and sauce is bubbling.
Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 14 inch thick.