Chicken Parm



4 boneless, skinless chicken breasts, pounded to even thickness
Salt and black pepper, to taste
1 cup (125 g) all-purpose flour
2 large eggs, beaten
1 1/2 cups (150 g) Italian-style breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 cup (240 ml) vegetable oil, for frying
2 cups (480 ml) marinara sauce, store-bought or homemade
2 cups (200 g) shredded mozzarella cheese
Fresh basil, for garnish


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and set aside.

Written by 1fvse

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