Chicken Parmesan
A beloved dish featuring crispy chicken cutlets, marinara sauce, and melted cheese, perfect for impressing your loved ones.
Equipment
- Skillet
- Oven
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- 3 pieces boneless, skinless chicken breasts (about 2 pounds)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 Tbsp. all-purpose flour
- 2 large eggs beaten
- 1/2 cup Italian breadcrumbs
- 1 cup panko bread crumbs
- 1 cup freshly grated Parmesan
- 3 Tbsp. chopped parsley
- 1 cup olive oil
- 2 cups low-moisture mozzarella shredded or thinly sliced
- 2 cups marinara sauce
- Fresh basil and parsley leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Butterfly the chicken breasts by slicing them lengthwise to create six cutlets. Pound each piece to an even thickness.
- In one bowl, combine beaten eggs with a pinch of salt and pepper. In another bowl, mix flour with salt and pepper. In a third bowl, combine Panko and Italian breadcrumbs with grated Parmesan and chopped parsley.
- Dredge each chicken cutlet in flour, dip in the egg wash, and coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets until golden brown, about 4-5 minutes per side. Remove and place on a paper towel-lined plate.
- Prepare a baking sheet and top each cutlet with marinara sauce and mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the cheese is bubbly and golden.
- Garnish with fresh basil and parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.