Neelys' Cheesy Chicken Parmesan

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 boneless chicken breasts
  • 1 3/4 cups all-purpose flour
  • 3 eggs, beaten
  • 1 1/2 cups bread crumbs
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons vegetable oil, for frying
  • Tomato Sauce, recipe follows
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 (20-ounce) cans crushed tomatoes
  • 2 tablespoons fresh basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat oven to 375 degrees F.

  • On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.

  • In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.

  • In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.

  • Tomato Sauce:

  • In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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