Mario_sIconicChickenParmesan.jpeg
Mario_sIconicChickenParmesan.jpeg
Mario’s Iconic Chicken Parmesan
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Recipe - Gourmet Garage of West 66th
Mario_sIconicChickenParmesan.jpeg
Mario’s Iconic Chicken Parmesan
Prep Time30 Minutes
0
Cook Time15 Minutes
Ingredients
6oz boneless, skinless chicken breast
1/2 cup flour
2 eggs, beaten
4oz Italian seasoned breadcrumbs
2 Tbsp parmesan cheese
3 slices mozzarella
3 large basil leaves
1 1/2 cup canola oil
8 oz Carbone Marinara Sauce
Directions
  1. With mallet, pound chicken breast to 1/4 inch thick. Dredge in flour, coating both sides. Dip in egg mix; allow excess to drip off. Finally, dredge the breast in breadcrumbs and set aside.
  2. Heat oil in a pan and fry cutlet on each side until golden brown (4 to 5 minutes per side). Remove to a towel-lined plate to allow the excess oil to be absorbed. Season with salt.
  3. In a saucepan, heat Carbone Marinara on stovetop; reduce to about 6 oz and hold hot.
  4. Place cutlet in oven-safe tray. Spread 2 oz of sauce evenly over cutlet, top with mozzarella; sprinkle with parmesan cheese. Broil the cutlet until the mozzarella is melted.
  5. Pour the remaining sauce into a serving dish. Transfer the cutlet and garnish with fresh basil.
  6. Serves one.
30 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
6oz boneless, skinless chicken breast
Not Available
1/2 cup flour
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Pillsbury All-Purpose Flour, 5 Pound
$4.99$1.00/lb
2 eggs, beaten
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Organic Valley Organic Large Brown Eggs, 12 Ounce
$3.99$0.33/oz
4oz Italian seasoned breadcrumbs
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4C Bread Crumbs - Plain, 15 Ounce
$3.99$0.27/oz
2 Tbsp parmesan cheese
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GO Veggie! Vegan Grated Soy Topping - Parmesan Flavor, 4 Ounce
$4.99$1.25/oz
3 slices mozzarella
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Cabot Whole Milk Mozzarella Shreds, 8 Ounce
$5.49$0.69/oz
3 large basil leaves
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Hale Tomato Basil , 36.68 Ounce
$10.99$0.30/oz
1 1/2 cup canola oil
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Wesson Canola Oil, 24 Fluid ounce
$4.99$0.21/fl oz
8 oz Carbone Marinara Sauce
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Carbone Marinara Sauce, 24 Ounce
$9.99$0.42/oz

Directions

  1. With mallet, pound chicken breast to 1/4 inch thick. Dredge in flour, coating both sides. Dip in egg mix; allow excess to drip off. Finally, dredge the breast in breadcrumbs and set aside.
  2. Heat oil in a pan and fry cutlet on each side until golden brown (4 to 5 minutes per side). Remove to a towel-lined plate to allow the excess oil to be absorbed. Season with salt.
  3. In a saucepan, heat Carbone Marinara on stovetop; reduce to about 6 oz and hold hot.
  4. Place cutlet in oven-safe tray. Spread 2 oz of sauce evenly over cutlet, top with mozzarella; sprinkle with parmesan cheese. Broil the cutlet until the mozzarella is melted.
  5. Pour the remaining sauce into a serving dish. Transfer the cutlet and garnish with fresh basil.
  6. Serves one.