Baked Chicken Parmesan

Ingredients

• 1500 grams Marinara Sauce (tomato-based)(500g)
• 250 grams All-Purpose Flour(50g)
• 3150 grams Italian Breadcrumbs(150g)
• 430 ml Olive Oil(27g)
• 53 grams Italian Seasoning (dried basil, oregano, rosemary)(3g)
• 63 grams Salt and Black Pepper(3g)
• 7600 grams Chicken Breasts (about 4 cutlets, pounded even)(600g)
• 82 Large Eggs (for dredging)(100g)
• 9200 grams Fresh Mozzarella Cheese (shredded or sliced)(200g)
• 1050 grams Grated Parmesan Cheese(50g)
• 112 grams Garlic Powder(2g)
• 1210 grams Fresh Parsley (finely chopped)(10g)
• 131 gram Dried Oregano (for finishing)(1g)
• 1410 grams Extra Parmesan Cheese (for finishing)(10g)

Instructions

1. 1Season the pounded chicken breasts with salt, pepper, and garlic powder, then dredge each piece in flour, dip in whisked eggs, and coat thoroughly with breadcrumbs.
2. 2Heat olive oil in a skillet over medium-high heat and pan-sear the chicken for 3-4 minutes per side until the breading is golden brown and crisp.
3. 3Place the seared chicken breasts in a single layer on the bottom of a large baking dish and arrange the shredded mozzarella and parmesan cheese on top.
4. 4Spoon the remaining marinara sauce over each chicken breast, then top generously with shredded mozzarella and grated parmesan cheese.
5. 5Bake the dish in a preheated oven at 200°C (400°F) for 15-20 minutes until the chicken is cooked through and the cheese is bubbly and golden.
6. 6Remove from the oven and immediately garnish with dried oregano and finely chopped fresh parsley. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly. Serve with a side of pasta or a fresh salad.