Easy Chicken Parmesan
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By Jordan Lee ·
Easy chicken parmesan doesn't need a deep fryer. Pound the cutlets thin so they cook through before the crumbs burn. Dry breadcrumbs brown better than panko for me here; panko can stay pale under sauce. Sauce goes on after baking the chicken, not before, or the crust goes soggy. Use a sauce you like; jarred is fine on a Tuesday. Melt the mozzarella under the grill at the end. Rest a minute so the cheese doesn't slide off when you plate it.
Ingredients
Steps
Equipment
Meat mallet or rolling pin Three shallow dishes for breading Oven-safe frying pan or baking tray
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