Chicken Parmesan
A delicious Chicken Parmesan with less sauce and a crispier crust, perfect for a satisfying meal.
Equipment
- large skillet
- Baking dish
- meat mallet
- shallow bowl
- strainer
Ingredients
Chicken and Coating
- 4 pieces skinless, boneless chicken breast halves
- to taste salt
- to taste freshly ground black pepper
- 2 large eggs
- 1 cup panko bread crumbs or more as needed
- ¾ cup freshly grated Parmesan cheese divided
- 2 tablespoons all-purpose flour or more if needed
- ½ cup olive oil for frying, or as needed
Toppings
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup freshly grated provolone cheese
- 2 teaspoons olive oil
Instructions
Preparation
- Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Pound chicken to a thickness of ½-inch.
- Season chicken thoroughly with salt and pepper. Sprinkle flour over both sides of chicken breasts.
- Beat eggs in a shallow bowl. Mix bread crumbs and ½ cup Parmesan cheese in a separate bowl. Dip chicken in beaten eggs, then in bread crumb mixture. Let chicken rest for 10 to 15 minutes.
- Heat ½ inch of olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden, about 2 minutes per side.
- Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce, mozzarella cheese, basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle with olive oil.
- Bake until cheese is browned and bubbly and chicken is cooked through, about 15 to 20 minutes.
- Let chicken rest briefly before serving.
Notes
Use high-quality prepared tomato sauce for better results. You can substitute pesto or dried Italian herbs for basil, or omit it entirely.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 25gProtein: 42gFat: 25gSaturated Fat: 9gCholesterol: 187mgSodium: 840mgFiber: 1gSugar: 2g
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