This was the first dish that I ever cooked with a recipe I looked up on the internet! I was trying to impress a boy and it was quiet a disaster. Why? Well...I didn't know that the key with cooking Chicken Parmesan, is to have a thin chicken cutlets so that it cooks thoroughly, otherwise you'll end up with raw chicken inside! This totally happened to me, and it was awful! But not to fear, I have tips to help avoid this disaster, enjoy!
2 chicken breasts (boneless & skinless)
1 egg, whisked
1 TSP heavy whipping cream
2 oz pork rinds, crushed
1 oz grated Parmesan cheese
1 TSP salt
1 TSP garlic powder
1 TSP ground black pepper
1 TSP dried parsley
1 TSP dried oregano
1 TSP dried thyme
1 TSP dried basil
1 TSP cayenne pepper (optional)
1 cup jarred marinera sauce
1/2 cup shredded mozzarella cheese
1/4 cup of avocado oil
Step 1: Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2:Slice chicken breast through the middle horizontally. Then pound chicken flat until about 1/2-inch thick.
Step 3: Beat egg and cream together in a bowl.
Step 4:Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, cayenne pepper, ground black pepper, and parsley, oregano, thyme, basil in bowl; transfer breading to a plate.
Step 5:Dip the chicken into egg mixture and be sure to coat completely. Press chicken into breading to thickly coat both sides.
Step 6:Heat a skillet over medium-high heat with avocado oil about 1". Place chicken in the pan; cook until no longer pink in the center, about 3 minutes per side. (Check the temperature of the chicken to reach at least 165 degrees F.
Step 7:Transfer chicken into a deep baking pan. Cover with tomato sauce; top with mozzarella cheese.
Step 8: Broil until cheese is bubbling and barely browned, about 3-5 minutes.