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–+ servings

Chicken Parmesan

Meera
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • skillet or frying pan
  • Oven

Ingredients
  

  • 2 lbs boneless skinless chicken breast about 3 large breasts butterflied into cutlets(6 pieces)
  • 1 jar Marinara sauce of your choice
  • ½ cup Parmesan cheese
  • 6-8 oz fresh mozzarella cheese thinly sliced or grated
  • ¾ cup panko, gluten free if needed
  • ¼-⅓ cup extra virgin olive oil
  • ½ cup all purpose flour
  • 2 large fresh eggs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning blend
  • 1 tsp sea salt
  • ½ tsp freshly cracked black pepper
  • small handful of fresh basil
  • red pepper flakes for heat optional

Instructions
 

  • Preheat the oven to 375° F with a rack in the center position.
  • Start by assembling 3 low bowls, or rimmed plates, large enough to fit one chicken breast. In the first bowl/plate whisk the eggs.
    In the second bowl/plate, place the all purpose flour.
    In the third bowl/plate, combine the panko and Parmesan. Save some parmesan for garnish.
  • Combine the garlic powder, sea salt, pepper, and Italian seasoning. Season the chicken with the seasoning evenly.
  • Take one chicken cutlet at a time and dredge in the a.p flour, gently shake off the excess flour.
    Next dip the floured cutlet in the whisked egg, allowing the excess egg to drip off.
    Next place the the chicken cutlet in the parm-panko mixture, gently pressing to coat completely on both sides. Repeat with the remaining chicken cutlets.
  • Heat the oil in a large skillet over medium heat. Once the oil is well heated, add about 1-2 chicken breast cutlets and cook until golden brown, about 2-3 minutes each side.
    Once done transfer the chicken pieces to a baking sheet. Repeat the process with the remaining chicken(add more oil if needed) and transfer to the baking sheet.
  • Spoon each piece of chicken with about 2 tablespoons- ¼ cup of marinara sauce and enough mozzarella to barely cover the sauce.
    Bake in the oven until the chicken is cooked through, and the cheese has melted, about 14-15 minutes. Chicken is done when the thickest part of the chicken reads 165°F with an instant read thermometer.
  • Garnish with thin julienne of basil, extra Parmesan, and red pepper flakes if using.
    Serve with salad greens or side of your choice. ENJOY!
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