Chicken Parmesan Recipe
In under 30 minutes, you can make a meal that tastes like it came from a restaurant. You'll need boneless chicken breasts, panko breadcrumbs, and fresh mozzarella. This dish is both comforting and impressive. Plus, it's packed with 40g of protein per serving.
Ingredients
- Chicken breast – 1 lb 3-4 breasts
- Italian breadcrumbs – 1 cup
- Parmesan cheese – 1 cup
- Mozzarella cheese – 16 ounces
- Spaghetti sauce – 16 ounces
Instructions
- Preparing the Chicken Breasts
- Start by slicing 2 boneless, skinless chicken breasts lengthwise into 4 cutlets.
- If they’re too thick, pound them to a ½-inch thickness using a meat mallet.
- Creating the Coating Mixture
- Set up a breading station with three shallow bowls:
- Mix flour with salt and pepper in the first bowl.
- Beat eggs with a splash of milk in the second bowl.
- Combine breadcrumbs, grated Parmesan cheese, and Italian seasoning in the third bowl.
- Breading Technique Tips
- Dredge each chicken cutlet in flour, then dip in the egg mixture, and lastly coat with the seasoned breadcrumbs.
- Press gently to ensure the crumbs stick well.
- Cooking Temperature and Timing
- Heat oil in a 12-inch skillet over medium-high heat. Cook the chicken until golden brown, about 5 minutes per side.
- For a healthier option, bake at 425°F for 12 minutes, then broil for 1-2 minutes to brown the cheese.
- Ensure the internal temperature reaches 165°F before serving.
- Final Steps
- Pan-fry until light brown and crispy.
- Place on a bed of marinara sauce.
- Top with fresh basil and cheese.
- Bake until chicken is cooked through and cheese is bubbly.
Notes
- To maintain crispiness, avoid adding too much sauce before serving.
- Let the chicken rest on a wire rack after frying to prevent sogginess.
- For a gluten-free version, use gluten-free breadcrumbs and check your marinara sauce for gluten content.
- For a healthier alternative, opt for baking instead of frying.