Chicken Parmesan with Penne with Marinara Sauce

Instructions

1. 1

   Prepare the Chicken Cutlets

   • Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound them to an even 1/2-inch thickness.
   • Season both sides of each chicken cutlet with 1 teaspoon of salt and the black pepper.
2. 2

   Set Up Breading Station

   • Arrange three shallow dishes. In the first, place the all-purpose flour.
   • In the second, lightly beat the eggs.
   • In the third, combine the Italian breadcrumbs, 1/2 cup of the Parmesan cheese, Italian seasoning, garlic powder, and the remaining 1/2 teaspoon of salt. Mix well.
3. 3

   Bread the Chicken

   • Working with one cutlet at a time, dredge it in the flour, shaking off the excess.
   • Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
   • Press the cutlet firmly into the breadcrumb mixture, ensuring both sides are fully and evenly coated.
4. 4

   Shallow-Fry the Chicken

   • Pour oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until it shimmers (around 350°F or 175°C).
   • Carefully place two chicken cutlets in the skillet, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
   • Transfer the cooked chicken to a wire rack to drain. Repeat with the remaining two cutlets.
5. 5

   Assemble the Dish

   • Preheat your oven to 400°F (200°C).
   • Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
   • Arrange the fried chicken cutlets in a single layer in the dish.
   • Top each cutlet with about 1/4 cup of marinara sauce, a generous layer of mozzarella cheese, and a sprinkle of the remaining 1/2 cup of Parmesan cheese.
6. 6

   Bake and Serve

   • Bake for 15-20 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly browned.
   • Remove from the oven and let it rest for 5 minutes.
   • Garnish with fresh chopped basil before serving hot, traditionally with a side of spaghetti.