Description
Enjoy a delightful Chicken Parmesan that combines tender chicken breasts with crispy coating, rich marinara sauce, and gooey mozzarella cheese. Perfect for an easy homemade dinner that satisfies cravings for comfort food.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1.5 cups seasoned italian breadcrumbs
- 0.5 cup grated parmesan cheese
- 1.5 cups vegetable oil for frying
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.25 cup parmesan cheese grated, for topping
- 2 tablespoons fresh basil chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Prepare three shallow bowls with flour, beaten eggs, and a mix of breadcrumbs and 0.5 cup of Parmesan cheese.
- Dredge each chicken breast in flour, dip in the beaten eggs, then coat in the breadcrumb-Parmesan mixture, pressing gently for adherence.
- Heat vegetable oil in a large skillet over medium-high heat and fry the chicken for 3–4 minutes on each side until golden brown. Drain on paper towels.
- Spread a thin layer of marinara on the prepared baking sheet, place the fried chicken on top, and spoon marinara over each cutlet. Top with mozzarella and sprinkle Parmesan.
- Bake for 20–25 minutes until cheese is melted, bubbly, and starting to brown, ensuring the chicken reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before garnishing with fresh basil.
Notes
Use panko breadcrumbs for extra crunch.
Aged Parmesan Reggiano enhances flavor quality.
Let the dish rest before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 piece
- Calories: 760
- Sugar: 7g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 235mg