Frango à parmegiana

Ingredientes

• 2 chicken breasts (cut half lengthwise for 4 cutlets)
• Salt and pepper
• 1 teaspoon garlic powder
• 1/2 cup flour (or gluten-free flour)
• 2 eggs (beaten)
• 1 cup Parmesan cheese (shredded, divided)
• 1/2 cup seasoned Panko breadcrumbs
• 2 tablespoons light olive oil
• 24 oz marinara sauce
• 1/2 - 1 cup shredded mozzarella cheese
• 1 Tablespoon fresh chopped basil or parsley
• Cooked linguine pasta

Modo de preparo

1. 1

   Preheat an oven to 425 degrees.

2. 2

   Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.

3. 3

   In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).

4. 4

   Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.

5. 5

   Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it'll be raw inside still).

6. 6

   Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9x13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.

7. 7

   Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.

8. 8

   Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.

9. 9

   Serve with pasta and the remaining sauce.