Chicken Parmesan Recipe

Chicken Parmesan

My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Prep Time 15 mins
Cook Time 20 mins
10 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 People
Calories 471 kcal

Equipment

  • 1 strainer
  • oven

Ingredients
  

  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup  panko bread crumbs, or more as needed
  • ¾  cup  grated Parmesan cheese, divided
  • 2 tbsp  all-purpose flour, or more if needed
  • ½ cup  olive oil for frying, or as needed
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½  cup  grated provolone cheese
  • 2tbsp olive oil

Instructions
 

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
    4 skinless, boneless chicken breast halves, salt and freshly ground black pepper to taste
  • Beat eggs in a shallow bowl and set aside.
    2 eggs
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
    1 cup  panko bread crumbs, or more as needed, ¾  cup  grated Parmesan cheese, divided
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
    2 tbsp  all-purpose flour, or more if needed
  • Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
    2 eggs, 1 cup  panko bread crumbs, or more as needed
  • Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
    ½ cup  olive oil for frying, or as needed
  • Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
    ½ cup prepared tomato sauce, ¼ cup fresh mozzarella, cut into small cubes, ¼ cup chopped fresh basil, ½  cup  grated provolone cheese, 2tbsp olive oil
  • Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    4 skinless, boneless chicken breast halves

Video

Notes

Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely.
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