STUFFED CHICKEN PARMESAN

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STUFFED CHICKEN PARMESAN

INGREDIENTS:
  1. 4 boneless, skinless chicken breasts, each cut horizontally into 2 cutlets
  2. 11⁄2 teaspoons kosher salt
  3. 1 teaspoon freshly ground black pepper
  4. 1 cup shredded mozzarella cheese
  5. 1⁄3 cup grated Parmesan cheese, plus 1⁄4 cup for garnish
  6. 24 whole basil leaves
  7. 1 cup all-purpose flour
  8. 3 eggs, beaten
  9. 2 cups fine, dry bread crumbs 1 cup grapeseed oil
  10. 1 cup extra-virgin olive oil
  11. 2 cups marinara sauce, heated 1⁄4 cup chopped parsley (optional)

INSTRUCTIONS:
  • Preheat the oven to 400°F degrees. Place the chicken cutlets on a board and cover with plastic wrap. Using a meat mallet, lightly pound the cutlets to 1⁄4-inch thick. (You can ask your butcher to split and even pound the chicken breasts for you to save time.) Remove the plastic wrap and season the cutlets evenly using 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Sprinkle each cutlet with 2 tablespoons mozzarella and 2 teaspoons Parmesan. Top each cutlet with 3 basil leaves. Starting from one long edge, carefully roll each cutlet into a cylinder and secure with a toothpick.
  • Place the flour, eggs, and bread crumbs in 3 separate shallow bowls. Season both the flour and the bread crumbs with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper each. Working with one rolled cutlet at a time, dip the roll into the flour, then the egg, then the bread crumbs. Dip the breaded rolls back into the egg a second time and into the bread crumbs again to finish. Repeat with the remaining rolls.