Pregnancy Friendly Chicken Parmesan with Crispy Cutlets

Total time45 min

Prep time25 min

Cook time20 min

Pregnancy Friendly Chicken Parmesan with Crispy Cutlets

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 tbsp water
1 cup plain breadcrumbs
½ cup finely grated parmesan cheese
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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