Description
Indulge in the classic Italian-American comfort food with this delicious Chicken Parmesan recipe. Tender chicken breasts are coated in a crispy breadcrumb mixture, fried to golden perfection, and topped with tangy marinara sauce and melted cheese. This hearty and satisfying dish is sure to become a family favorite.
Ingredients
Units
Scale
Chicken:
- 4 chicken breast halves, boneless and skinless
Coating:
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup vegetable oil or olive oil for frying
Breadcrumb mixture:
- 3/4 cup panko breadcrumbs
- 3/4 cup regular breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Toppings:
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 leaves basil, chopped
Instructions
- Preheat the oven
Preheat your oven to 425°F (218°C). This ensures that the oven is hot and ready when it’s time to melt the cheese and finish cooking the chicken. - Prepare the chicken
Place each chicken breast between two pieces of parchment paper. Using the flat side of a meat mallet, pound the chicken until it’s about ½ inch (1 cm) thick. This step ensures even cooking and a tender result. - Set up the breading station
Place the flour in one shallow plate, beaten eggs in another, and combine the breadcrumb mixture in a third plate. This assembly line makes the breading process more efficient. - Bread the chicken
Dredge each chicken breast in flour, then dip in egg, and finally coat with the breadcrumb mixture.
Ensure each piece is fully coated. Place the breaded chicken on a baking sheet. - Preheat the oven
Preheat your oven to 425°F (218°C). This ensures that the oven is hot and ready when it’s time to melt the cheese and finish cooking the chicken. - Prepare the chicken
Place each chicken breast between two pieces of parchment paper. Using the flat side of a meat mallet, pound the chicken until it’s about ½ inch (1 cm) thick. This step ensures even cooking and a tender result. - Set up the breading station
Place the flour in one shallow plate, beaten eggs in another, and combine the breadcrumb mixture in a third plate. This assembly line makes the breading process more efficient. - Bread the chicken
Dredge each chicken breast in flour, then dip in egg, and finally coat with the breadcrumb mixture. Ensure each piece is fully coated. Place the breaded chicken on a baking sheet.
Notes
- For a crispier crust, let the breaded chicken rest for 10-15 minutes before frying.
- For a lighter version, bake the breaded chicken instead of frying.
- Use a chunky marinara sauce for better texture.
- Fresh basil is preferred, but 1 teaspoon of dried basil can be substituted.
- Adjust cooking time based on chicken thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 3g
- Sodium: 900mg
- Fat: 30
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 58
- Cholesterol: 180
