Chicken Parmesan
| Preheat oven to 425°F | ||||||||
| Pound chicken to an even 1/2-in thickness | ||||||||
| 4 (about 1 1/2 lb) boneless skinless chicken breasts | season both sides | dredge, shake off excess | dip | mix, press onto both sides | fry over medium-high until golden, 2 to 3 min per side | spread some sauce in a 9x13-in dish, add cutlets, top with rest of sauce and cheeses | bake 425°F 15 to 20 min until bubbly and chicken reaches 165°F | garnish |
| 1 tsp salt | ||||||||
| 1/2 tsp black pepper | ||||||||
| 1/2 cup all-purpose flour | ||||||||
| 2 large eggs, beaten | ||||||||
| 1 cup panko bread crumbs | ||||||||
| 1/2 cup grated Parmesan cheese | ||||||||
| 1/2 cup olive oil, for frying | ||||||||
| 2 cups marinara sauce | ||||||||
| 8 oz mozzarella cheese, sliced | ||||||||
| 1/4 cup grated Parmesan cheese | ||||||||
| 2 Tbs fresh basil, thinly sliced | ||||||||
- Preheat oven to 425°F
- Pound chicken to an even 1/2-in thickness
Ingredients
- 4 (about 1 1/2 lb) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil, for frying
- 2 cups marinara sauce
- 8 oz mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese
- 2 Tbs fresh basil, thinly sliced
Steps
- season both sides: boneless skinless chicken breasts, salt, black pepper
- dredge, shake off excess: step 1, all-purpose flour
- dip: step 2, eggs
- mix, press onto both sides: step 3, panko bread crumbs, grated Parmesan cheese
- fry over medium-high until golden, 2 to 3 min per side: step 4, olive oil
- spread some sauce in a 9x13-in dish, add cutlets, top with rest of sauce and cheeses: step 5, marinara sauce, mozzarella cheese, grated Parmesan cheese
- bake 425°F 15 to 20 min until bubbly and chicken reaches 165°F: step 6
- garnish: step 7, fresh basil
