Total 50 mins, includes cooling time
Active 50 mins
Makes 4 servings
This dish is an Italian American classic that’s full of flavor. I love to make this for my mother, who is from an Italian American family, because it reminds her of her childhood and going to family-owned Italian restaurants on the East Coast. It’s a take on eggplant Parmigiana that uses chicken instead of eggplant. The chicken is breaded and fried and layered with marinara, mozzarella, Parmesan, and parsley. It’s an easy meal to make and celebrates the simple, wonderful flavors of tomatoes, garlic, and basil. The marinara sauce is so flavorful that I sometimes just make it to serve on pasta.
TIP: The marinara sauce can be made a day ahead of time. It can also be made on its own and used as a pasta sauce.
When tenderizing the chicken it’s important to start in the center of each breast and work your way out to the edges. This gives you more control and helps to keep the thickness of the meat consistent. Tenderizing the chicken helps it cook evenly and quickly, giving it a nice, even golden brown color and great flavor without burning the coating or undercooking or overcooking the chicken.