Cook Along: Pollo alla Parmigiana — The Culinary Codex

Cook Along: Pollo alla Parmigiana

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4 boneless skinless chicken breasts
200g dried breadcrumbs
80g Parmigiano-Reggiano, grated
2 large eggs, beaten
100g all-purpose flour
400ml marinara sauce
250g fresh mozzarella, sliced
Fresh basil leaves
3 cloves garlic, minced
60ml olive oil for frying
1 teaspoon dried oregano
Salt and freshly ground black pepper
Pinch of red pepper flakes

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