75 minutes
A delightful casserole with crispy chicken cutlets, rich tomato sauce, and melted mozzarella cheese.
Boneless Skinless Chicken Cutlets, pounded to 1/4-inch thickness
0 lb
cups
Large Eggs, beaten
each
Panko bread crumbs
cups
to taste
to taste
for frying
cups
Parmigiano-Reggiano, finely grated
cups
Fresh Mozzarella, torn into bite-sized pieces
0 lb
1. Preheat Oven and Prepare Cutlets
Preheat your oven to 400°F (200°C). Prepare the cutlets by pounding them to 1/4-inch-thick slices using a kitchen mallet or rolling pin; place the meat between parchment paper or plastic wrap to avoid mess.
2. Set Up Coating Station
Set up a coating station with three bowls: one with flour, one with beaten eggs, and one with panko bread crumbs. Season the cutlets generously with salt and pepper. Dredge each cutlet first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with panko bread crumbs.
3. Fry the Cutlets
Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the cutlets in batches until they are golden brown on each side. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
4. Assemble the Casserole
In a 9-by-13-inch baking pan, start layering the ingredients for the casserole. Begin with a layer of Simple Tomato Sauce, followed by a sprinkling of finely grated Parmesan. Place the fried cutlets over the sauce and cheese, then scatter the torn mozzarella pieces on top. Repeat these layers until all the ingredients are used, finishing with a layer of mozzarella.
5. Bake the Casserole
Bake the assembled casserole in the preheated oven for about 40 minutes, or until the cheese is melted and bubbling, with a golden brown hue on top.
6. Let Cool and Serve
Once baked, let the casserole cool for a few minutes before serving. Enjoy your Crispy Chicken Parmesan Casserole with a side of your favorite pasta or a simple green salad.
Replace chicken with slices of eggplant for a vegetarian twist, with the same breading and layering process.
Use taco seasoning, salsa instead of marinara, and a blend of Mexican cheeses for a fusion twist.
Use panko for an even crispier topping, or try crushed pretzels or potato chips for a unique taste and texture.
Add Buffalo sauce to your marinara for a spicy kick, and top with blue cheese crumbles.
Add fresh basil, oregano, or thyme into the breading or as a topping, or use a herb-infused oil to drizzle over the finished dish.
Choose organic chicken breasts, San Marzano tomatoes, and fresh mozzarella for superior flavor.
Pre-bake breaded chicken on a wire rack before layering into the casserole to keep it crispy.
Pound chicken to even thickness, season well, and use a three-step breading for maximum crispiness.
Use fresh basil in the casserole and as a garnish for a vibrant flavor profile.
Structure the casserole with sauce, pre-baked chicken, more sauce, and a generous amount of cheese for best results.
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