Emulsifier Free Chicken Parmesan with Crispy Cutlets
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup plain breadcrumbs
- ½ cup finely grated parmesan cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
For frying
- ½ cup olive oil
For topping
- 1 ½ cups marinara sauce
- 6 oz fresh mozzarella, sliced ¼ inch thick
- 2 tbsp finely grated parmesan cheese
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place a wire rack over a baking sheet and set aside.
- 2
Halve each chicken breast horizontally to make 4 thin cutlets. Place one cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining cutlets. Season both sides of each cutlet with the kosher salt and black pepper.
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