Mrs. Frumkes’ Classic Chicken Parmigiana
📜 Collection: JillCollection | ✍️ Attribution: Mrs. Joseph Frumkes | 📂 Category: Entrees A classic and straightforward recipe for Chicken Parmigiana featuring thin, crispy breaded cutlets baked with melted mozzarella and rich marinara sauce. Sourced from the personal collection of Mrs. Joseph Frumkes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | Varies |
🔪 Key Equipment
- Plastic wrap
- Meat mallet
- Large skillet
- Baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Chicken Breasts | Boneless, skinless |
| As needed | Eggs | Beaten |
| As needed | Italian Bread Crumbs | Standard |
| As needed | Mozzarella Cheese | Sliced |
| As needed | Marinara Sauce | Prepared |
| For frying | Oil | For shallow frying |
Instructions
Step 1: Preparation and Breading
- Preheat oven to 350°F.
- Place boneless, skinless chicken breasts between two sheets of plastic wrap and pound them into thin, even cutlets.
- Dip each chicken cutlet first into the beaten eggs, then press firmly into the Italian bread crumbs, coating both sides thoroughly.
Step 2: Frying and Assembly
- In a large skillet, heat a shallow layer of oil over medium-high heat.
- Fry the breaded cutlets until golden brown and crispy on each side.
- Arrange the fried chicken in a single layer in a baking dish.
- Top each piece of chicken with sliced mozzarella cheese.
- Cover generously with marinara sauce.
Step 3: Baking
- Bake for 30 minutes, or until the sauce is bubbly and the mozzarella cheese is completely melted and lightly golden.
💡 Make-Ahead & Storage: Assemble the dish ahead of time in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
