Chicken Parmesan
Yield: 4 servings
Calories: 189kcal
Delicious chicken parmesan with crispy chicken, tangy tomato sauce, and creamy melted cheese. It's easy to make and can be enjoyed as a weeknight dinner or served at a dinner party.
Ingredients
- 4 pieces (908 g) boneless skinless chicken breast, about 2 pounds
- 1 teaspoon (6 g) kosher salt, for seasoning
- ½ teaspoon black pepper, for seasoning
- 2 large eggs
- 1 tablespoon (15 ml) olive oil
- ¾ cup (107 g) all-purpose flour
- 1 ¼ cups (175 g) panko bread crumbs
- ¼ cup (14 g) parmesan cheese, freshly grated
- 1 cup (240 ml) vegetable oil, divided
- 1 cup (240 ml) marinara sauce, jarred or homemade
- 1 cup (114 g) shredded mozzarella
- 2 teaspoons (5 g) chopped parsley, or basil
Instructions
- Preheat the Oven - Set the oven rack to the middle position. Preheat to 450ºF (232ºC).
- Prepare the Chicken - Thoroughly dry chicken breasts with a paper towel. Place one of the pieces in between two plastic sheets or in a large plastic bag and flatten to an even ½-inch thickness. Repeat with the remaining pieces. Generously season both sides of the chicken breast with salt and pepper.
- Set up a Breading Station - Put the flour into a separate shallow bowl. Whisk together eggs and olive oil in a shallow medium bowl. Combine panko and parmesan cheese in a shallow bowl.
- The Breading Procedure - Dip chicken in flour, shaking off any excess coating. Next, dip in egg wash, making sure to coat completely and drain any excess. Lastly, dip in the breadcrumbs lightly, pressing to coat evenly. Repeat the process with the remaining pieces.
- Fry the Chicken - Heat ½ cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place two pieces of chicken in the pan. Fry until the first side is golden brown and crispy, 2 to 3 minutes.Turn the heat down to medium and flip the chicken. Cook until golden brown and an internal temperature of 160ºF (71ºC) on a meat thermometer, about 3 minutes. Transfer the chicken to a paper towel-lined plate to briefly drain the excess oil, and then place it on a wire cooling rack set on top of a sheet pan.Discard the excess oil and wipe the pan clean. Add in ½ cup of fresh vegetable oil, and repeat the same cooking procedure with the 2 remaining pieces.
- Bake the Chicken - Place fried chicken in a baking dish or foil-lined sheet pan. Top each piece with ¼ cup of marinara sauce and mozzarella cheese. Bake until the cheese is melted and the sauce is warm, about 3 to 5 minutes.
- To Serve - Right before serving, garnish with freshly chopped parsley.
Notes
- Storing: Store in an airtight container for up to 5 days.
- Reheating: Reheat individual pieces in the microwave on high power in 30-second intervals until warmed through. Alternatively, place on a foil-lined sheet pan and bake at 375 degrees until lightly crispy and warmed through, about 15 to 20 minutes.
- Breadcrumbs: Traditional fine Italian breadcrumbs can be used but won't be as crunchy.
- Broiling the Cheese: Broil chicken in the center of the oven until cheese is melted and lightly brown. Check every minute, as it will cook quickly.
- Heartier Topping: Add 1/2 cup marinara sauce and evenly spread 1 cup of cheese on the chicken pieces.
- Make it Gluten-Free: Use gluten-free flour and breadcrumbs.
Nutrition
Calories: 189kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 642mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 4.3mg | Calcium: 182mg | Iron: 1.7mg
Recipe Link
Recipe Video