Easy Chicken Parmesan

1. 1

   Trim the chicken breasts and slice them horizontally to create 4 cutlets of uniform thickness. If the pieces are large, pound them until they are 1/3-inch thick, then sprinkle both sides with salt and pepper.

2. 2

   Set out three wide, shallow dishes. In the first container, stir the flour, salt, and black pepper. Beat the eggs in the second dish until they are foamy. Mix the Italian breadcrumbs and parmesan cheese together in the final bowl.

3. 3

   Coat each side of the chicken in the flour mixture, shaking off any extra. Submerge next in the beaten eggs, allowing any runoff to fall back into the bowl. Press the meat firmly into the breadcrumb mixture so that it is thoroughly and heavily coated. Allow the prepared chicken to sit for 5 minutes prior to frying.

4. 4

   Warm a large non-stick pan using medium heat and pour in just enough light olive oil to film the bottom. Cook the chicken in separate groups so the pan is not overloaded, searing for 3-4 minutes on each side until they turn golden brown. It is fine if the meat is not completely done at this point.

5. 5

   Spread half of the marinara sauce across the bottom of a 9x13-inch baking dish. Lay the browned chicken side-by-side on top of the sauce. Drizzle the rest of the marinara sauce over the middle of each piece of chicken, then scatter the mozzarella cheese over the top.

6. 6

   Cook without a cover in the oven at 425°F (218°C) for 15 minutes, waiting until the cheese bubbles and melts and the chicken registers an internal temperature of 165°F (74°C). If you like, top with the chopped fresh basil or parsley.

Recipe by Natasha's Kitchen on Pinterest. See the original for their notes and tips.