Real chicken parm — crisp cutlet, red sauce, melty mozzarella — in fifteen minutes flat. The trick is pounding the chicken thin so it cooks in four minutes a side, and broiling instead of baking.
What You Need
Serves
4
- 2 chicken breasts, butterflied into 4 thin cutlets
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 2 eggs, beaten
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella
How to Make It
- 1
Turn the broiler to high. Season cutlets with salt and pepper. Dredge each in beaten egg, then in panko mixed with parmesan, pressing to coat.
- 2
Heat 1/4 cup olive oil in a large oven-safe skillet over medium-high. Fry cutlets 3 minutes per side until deep golden. Drain excess oil.
- 3
Spoon marinara over each cutlet, top with mozzarella, and slide the whole pan under the broiler for 2 minutes until cheese is bubbling and spotted brown. Serve with pasta or a crusty loaf.
