Begin by preparing the chicken. Take two boneless, skinless chicken breasts and place them between two pieces of plastic wrap. Using a rubber mallet, pound them out gently until they’re about a quarter to one-third of an inch thick. This ensures even cooking and tenderness. Once pounded, set them aside on a plate.
Next, in a medium-sized baking pan or bowl, mix together the flour, a pinch of sea salt, and freshly cracked pepper. This mixture will add flavor to your chicken, so be generous with the seasoning.
In another bowl, whisk together three large eggs along with a little more salt and pepper. This egg wash will help the breadcrumbs adhere better to the chicken.
In a third bowl, combine one and a half cups of bread crumbs with a sprinkle of salt and pepper. Mix it well to ensure the seasoning is evenly distributed. This step is crucial for a flavorful coating.
Now it’s time to bread the chicken! Take one pounded chicken cutlet and coat it in the seasoned flour, shaking off any excess. Next, dredge it in the egg mixture, and finally, press it into the seasoned bread crumbs, ensuring it’s thoroughly coated. Repeat this process until all cutlets are breaded.
Heat a large frying pan over medium-low heat and add about half to three-quarters of a cup of olive oil. You want enough oil to coat the bottom of the pan. Once the oil is hot, carefully add the breaded chicken cutlets, cooking them one to two at a time. Fry for about two and a half to three minutes on each side or until they’re golden brown and crispy. Transfer the cooked cutlets to a sheet tray lined with parchment paper.
Now, it’s time to assemble! Evenly pour the Pomodoro sauce over the top of each crispy chicken cutlet. Layer on slices of mozzarella, followed by fontina cheese, and finally, a sprinkle of parmesan cheese. The combination of these cheeses will create a deliciously melty topping.
Preheat your oven to 450 degrees Fahrenheit. Place the assembled chicken in the oven and bake for about twenty to twenty-five minutes. You’ll know it’s done when the cheese is melted and lightly browned, creating a beautiful and appetizing crust.
Once baked, remove from the oven and garnish with fresh chiffonade basil. This not only adds a pop of color but also enhances the flavor. Serve your Easy Chicken Parmigiana with a side of polenta or homemade noodles tossed in melted butter for a truly delightful meal.
