Classic Chicken Parmesan with a Crispy Golden Crust
The legendary Italian American meal leaves a lasting impact yet needs less effort than you may expect. After thinning the chicken breasts, pan-fry them to achieve a crispy coating before baking them with your favorite pasta sauce (homemade or canned) and cheese.
Yield: 4
Materials
- 4 skinless boneless chicken breast halves
- Salt and freshly ground black pepper to taste
- 2 eggs
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 cup olive oil for frying
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Season chicken breasts with salt and pepper. In a shallow dish, beat eggs. In another shallow dish, mix bread crumbs with 1/2 cup Parmesan cheese.
- Dredge chicken in flour, dip into eggs, then press into bread crumb mixture to coat.
- Heat 1 cup olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate to drain.
- Preheat the oven to 450°F (230°C).
- Spread tomato sauce onto the bottom of a baking dish. Place chicken in the dish, and top with mozzarella cheese, basil, provolone cheese, and 1/4 cup Parmesan cheese. Drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken is no longer pink in the center, about 15-20 minutes.