Chicken Parmesan
This Chicken Parmesan is made with breaded chicken topped with marinara sauce and melted Parmesan cheese.
Ingredients
- 4boneless skinless chicken breasts (about 5oz each)
- ½ cupall-purpose flour
- 2 largeeggs
- ⅝ cuppanko bread crumbs
- ⅝ cupseasoned bread crumbs
- ⅓ cupgrated parmesan cheese
- 2 tablespoonschopped fresh parsley
- 1 teaspoonsalt (divided)
- ½ teaspoonblack pepper (divided)
- 4 tablespoonsolive oil (or as needed)
- 24 ouncesmarinara sauce (homemade or jarred)
- 1 cupshredded mozzarella cheese
- ¼ cupshredded parmesan cheese
- 2 teaspoonschopped fresh basil (for garnish)
- 1 teaspoonchopped fresh parsley (for garnish)
Directions
- 1
Preheat the oven to 425°F.
- 2
Place the flour in a shallow dish. Place the eggs in a second shallow dish and beat with a fork.
- 3
In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- 4
Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they're very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- 5
Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.
- 6
Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.
- 7
In the bottom of a 9x13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
- 8
Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
- 9
Sprinkle with fresh basil and parsley and serve over pasta.