Chicken Parmesan
A classic Italian-American comfort dish featuring crispy, golden-fried chicken cutlets topped with rich tomato sauce and melted dairy-free mozzarella.
Ingredients
- •4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups panko breadcrumbs
- •1/2 cup grated pareve parmesan-style cheese
- •1 teaspoon dried oregano
- •1/2 cup extra virgin olive oil for frying
- •2 cups marinara sauce
- •8 ounces dairy-free mozzarella-style cheese shreds
- •1/4 cup fresh basil leaves, torn
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko, pareve parmesan, and oregano.
- 3
Dredge each chicken breast in flour, dip into the egg, and then press firmly into the breadcrumb mixture until evenly coated.
- 4
Heat olive oil in a large skillet over medium-high heat and fry the chicken for 3-4 minutes per side until golden brown and crispy.
- 5
Place the fried chicken cutlets into a baking dish and top each with a generous spoonful of marinara sauce.
- 6
Sprinkle the dairy-free mozzarella over the sauce and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- 7
Garnish with fresh basil before serving.
💡 Chef tips
- Pound the chicken to an even thickness to ensure it cooks through at the same rate as the breading browns.
- For extra crispiness, place the breaded chicken on a wire rack for 10 minutes before frying so the coating adheres better.
- You can prepare the breaded cutlets ahead of time and store them in the fridge for up to 4 hours before frying.
✅ How it should turn out
The finished dish features a perfectly crunchy, golden-brown crust, tender juicy chicken, and a savory, bubbling topping that smells of fresh herbs and roasted tomatoes.