Entrée: Italy – Melanzane alla Parmigiana (Eggplant Parmesan)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

2 boneless, skinless chicken breasts, about 1 lb total (454 g total)
2 eggs, beaten
1 cup (120 g) all-purpose flour
1 1 / 2 cups (150 g) seasoned breadcrumbs
2 tbsp (30 g) unsalted butter
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes or marinara sauce
1 / 4 cup (15 g) fresh basil or 1 tsp dried oregano
8 oz (225 g) mozzarella cheese, sliced or shredded
1 / 2 cup (50 g) grated Parmesan cheese
Salt to taste
Black pepper to taste

Instructions

1. Pound chicken breasts to even thickness and season with salt and black pepper.
2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs.
3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish.
4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors.
5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan.
6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil.

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