Chicken Parmesan

Nutrition values are AI-estimated based on ingredients.

• Several pieces boneless, skinless chicken breast, about 150-200g each
• Salt to taste
• Freshly ground black pepper to taste
• 1-2 cups all-purpose flour
• 2-3 large eggs, whisked
• 2-3 cups breadcrumbs (Panko)
• Olive oil
• 3-4 cloves garlic, minced
• 1 medium shallot or small onion, finely chopped
• 1/2 cup fresh diced tomatoes
• 1 cup tomato purée or passata
• A handful fresh parsley, chopped
• 1 large ball fresh mozzarella, sliced
• 1/4 to 1/2 cup grated Parmesan cheese per chicken piece
• Fresh frilly lettuce leaves

1. 1Place a chicken breast on a cutting board, cover with plastic wrap, and pound until significantly flattened.
2. 2Season the flattened chicken generously with salt and freshly ground black pepper on both sides.
3. 3Dredge the chicken in flour, dip in whisked egg, and coat thoroughly in breadcrumbs.
4. 4Place breaded chicken cutlets on a baking tray, drizzle with olive oil, and cook in an air fryer or conventional oven for 8-10 minutes until golden and crispy.
5. 5While chicken cooks, heat olive oil in a pan, then sauté minced garlic and chopped shallots or onions until softened.
6. 6Add salt, diced fresh tomatoes, and tomato purée or passata to the pan.
7. 7Stir in chopped fresh parsley and simmer the sauce until it thickens.
8. 8Arrange the cooked chicken cutlets on the baking tray and spread a generous spoonful of chunky tomato sauce over each.
9. 9Place slices of fresh mozzarella over the sauce, then sprinkle with freshly grated Parmesan cheese.
10. 10Return the tray to the air fryer oven for a few minutes until the cheese is melted, bubbly, and slightly golden.
11. 11Serve the finished Chicken Parmesan on a bed of fresh frilly green lettuce leaves, garnished with fresh parsley.

These instructions are our analysis of the original video. Watch on YouTube →