Chicken Parmesan

Ingredients for Chicken Parmesan

• 250g fine dry breadcrumbs

• 240ml plain flour

• 4 large eggs

• 240ml whole milk

• 8 small skinless, boneless chicken thighs, pounded to 1/2" thickness

• Kosher salt, freshly ground pepper

• N/A freshly ground pepper

• 120ml olive oil

• 120ml prepared sun-dried tomato pesto

• 450g fresh mozzarella, cut into 8 slices

• 1/2 teaspoons crushed red pepper flakes

• 950ml prepared marinara sauce, warmed

• Finely grated Parmesan (for serving)

Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.

Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.

Preheat grill. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Grill until cheese browns, about 4 minutes.

Divide sauce and chicken among shallow bowls and top with Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.