Entree: United States – New York – Chicken Parmigiana (Al Forno - oven-crisped)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 2 min

Total 47 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, approx. 100 g total, beaten
- 1 1/2 cups (150 g) plain breadcrumbs or panko mixed with 1 tsp (5 ml) Italian seasoning
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3 tbsp (45 ml) olive oil (to toss with breadcrumbs) plus cooking spray
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) shredded mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese
- Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on the sheet; lightly spray rack with cooking spray.
2. Butterfly and pound chicken breasts to about 1/2 inch (1.3 cm) thickness. Season both sides with salt and pepper.
3. Prepare three shallow dishes: flour; beaten eggs; breadcrumbs mixed with Italian seasoning. Stir 3 tbsp (45 ml) olive oil into the breadcrumbs to help browning.
4. Dredge each breast in flour, then egg, then press into oiled breadcrumb mixture to adhere. Place on the prepared rack.
5. Lightly spray the tops of breaded cutlets with cooking spray. Bake 15–18 minutes until breading is firm and lightly golden and internal temperature reaches about 155–160°F (68–71°C).
6. Remove from oven, reduce oven to broil. Spoon about 1/2 cup (120 ml) warm marinara over each cutlet, top with mozzarella and Parmesan.
7. Broil 2–4 minutes, watching closely, until cheese is melted and edges are browned, and internal temperature reaches 165°F (74°C).
8. Let rest 2 minutes, serve with lemon wedges if desired and a side of pasta or sautéed greens.