Chicken Parmesan

Method

1. 1

   Gather ingredients: 120 g breadcrumbs, 125 g flour, 2 large eggs, 30 ml milk, 8 chicken thighs, salt, pepper, 60 ml oil, 120 ml pesto, 8 slices cheese, 1 tsp red pepper, 250 ml sauce, 20 g Parmesan. Tools: 3 shallow bowls, whisk, large skillet, tongs, plate, paper towels, baking sheet, foil, broiler.

2. 2

   Place breadcrumbs and flour in separate bowls. Whisk eggs and milk in another bowl. Season chicken with salt and pepper.

3. 3

   Dredge chicken in flour, dip in egg mixture, and coat with breadcrumbs, pressing to adhere.

4. 4

   Heat oil in skillet. Pan-fry chicken in batches for 4 minutes per side until golden. Transfer to paper towels.

5. 5

   Preheat broiler. Layer 4 chicken thighs on foil-lined sheet; spread with pesto, top with cheese and red pepper. Top with remaining chicken and more cheese.

6. 6

   Broil the chicken stacks until cheese browns and melts, approximately 4 minutes.

7. 7

   Divide sauce among bowls, place chicken on top, and sprinkle with Parmesan.