Guyanese-Style Chicken Parm with Penne — 12 Servings
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Ingredients
Instructions
- 1
Heat the oven to 220°C/425°F. Boil a large pot of salted water.
- 2
Slice thick chicken breasts horizontally into even cutlets. Season with salt, pepper, paprika, garlic powder, and wiri wiri pepper if using.
- 3
Place flour in one bowl, beaten eggs in a second, and breadcrumbs mixed with 120 g Parmesan in a third. Coat each cutlet in flour, egg, then breadcrumbs.
- 4
Working in batches, heat the oil in large skillets over medium-high heat. Fry the cutlets for 2–3 minutes per side until golden.
- 5
Arrange the cutlets in baking dishes. Spoon marinara sauce over and around them, then top with mozzarella and the remaining 60 g Parmesan.
- 6
Bake for 15–20 minutes. Measure the thickest center of every chicken cutlet with a food thermometer; each must reach at least 74°C/165°F.
- 7
Meanwhile, cook the penne according to the package directions. Drain and toss with some marinara sauce.
- 8
Rest the chicken for 5 minutes, garnish with parsley or basil, and serve with the penne. Dat is a proper crowd-pleaser, trust me.
