Chicken Milanesa Napolitana

Ingredients

• Chicken breast fillets, thinly pounded, quantity not stated
• 1 cup all-purpose flour
• 3 eggs
• 1 bunch fresh parsley, chopped
• 4 garlic cloves, chopped, divided
• 7 oz (about 200 g) breadcrumbs
• 1.7 oz (about 48 g) Parmesan, grated
• 3.5 oz (about 100 g) marinara sauce
• 2 ham slices per cutlet
• Mozzarella, sliced, quantity not stated
• 10 g dried oregano, divided
• 5 g dried basil
• Olive oil, for shallow-frying
• Butter, for shallow-frying
• Salt and black pepper, to taste
• Potatoes, for optional French fries

Method

1. Pound the chicken fillets to an even thinness and season with salt and pepper.
2. Place the flour in one shallow dish.
3. Whisk the eggs with the parsley and some of the chopped garlic in a second dish.
4. Mix the breadcrumbs, Parmesan and remaining garlic in a third dish.
5. Coat each cutlet first in flour, then egg, then the breadcrumb mixture.
6. Heat olive oil with a small piece of butter in a large frying pan.
7. Shallow-fry the cutlets for 2 to 3 minutes per side, until golden and the chicken is nearly or fully cooked depending on thickness.
8. Transfer the cutlets to a parchment-lined baking tray.
9. Mix the marinara with the basil and some of the oregano.
10. Top each cutlet with two slices of ham, marinara and sliced mozzarella.
11. Sprinkle with the remaining oregano.
12. Bake at 400°F or 200°C for about 5 minutes, until the mozzarella melts.
13. Check that the chicken reaches 74°C or 165°F internally and serve with optional French fries.