This is a really tasty but light way to make breaded chicken fillets. It’s worth trying out. You even will eat the remaining meat cold… if anything remains at all!

My daughter has cooked it for the first time on one of her days off from her studies, and I let her try out her first steps into the cooking world. It is easy to cook, and for the breading you even do not need any egg.

For this recipe you will need Neapolitan Sauce either from a jar or freshly prepared (click here to view recipe)

What you need:

4 chicken fillets (approx. 800 gr)
¾ cup of bread crumbs
¼ cup of freshly grated Parmesan cheese
½ tsp garlic powder
¼ tsp chili powder
½ tsp sweet paprika powder
½ tsp curry powder
¼ tsp pepper
1 tsp salt
2 Tbsp olive oil
¾ cup grated Mozzarella cheese
some olive oil for the baking sheet
Neapolitan Sauce

How to prepare:

Preheat the oven on 230°C. Grease a baking sheet with some olive oil.

Combine the bread crumbs with the grated Parmesan, garlic, chili, sweet paprika and curry powder, salt and pepper and mix well.

Slice the chicken fillets lengthwise so that they are about the same thickness.

Brush all fillets with the olive oil, then coat from all sides with the bread crumb mixture. Place on the baking sheet.

Bake in the oven on medium rack for approx. 25 minutes until golden brown.

Remove from the oven. Add on each fillet 1 Tbsp of Neapolitan sauce and 1½ Tbsp of grated Mozzarella cheese.

Bake in the oven for 5 more minutes until the cheese melts.

Serve with spaghetti and the remaining sauce.


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