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Chicken Parmesan
Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins
Servings: 4 servings
Ingredients
2 large chicken breasts, about 1 1/2 lbs
1/2 cup all-purpose flour (you can also use gf flour)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten until frothy
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese, shredded or grated
2 Tablespoon light olive oil, to sauté
3 cups marinara sauce, divided
1 cup (4 ounces) mozzarella cheese, shredded
1 Tablespoon fresh basil, or parsley, chopped for optional garnish
Instructions
Cut breasts in half lengthwise to make 4 cutlets. Pound cutlets to 1/3-inch thick. Season with salt and pepper.
In a shallow bowl, stir together 1/2 cup flour, 1 teaspoom salt, and 1/2 teaspoon black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup Parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.
Heat a large non-stick pan over medium heat and lightly coat the bottom of the pan with olive oil. Once oil is hot, add chicken in batches to not crowd the pan) – the chicken should sizzle. Sauté 3-4 minutes on each side or until golden brown – it doesn't have to be cooked through at this point.
Pour half of the marinara into a 9×13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425 degrees F for 15 minutes or until the chicken reaches a safe 165 degrees F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.
Notes
*For large chicken breasts, pound your chicken between plastic wrap with a meat mallet into even 1/3″-thick cutlets. You can also buy chicken cutlets or chicken tenders.
*Substitute Italian bread crumbs with Panko crumbs, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano for extra flavor.
*If a crispier chicken crust is preferred, use less sauce in the bottom of the casserole or even omit the sauce at the bottom.
Nutrition Per Serving
502kcal Calories
33g Carbs
44g Protein
21g Fat
Full Nutrition Label
Nutrition Disclosure
Course: Main Course
Cuisine: Italian
Keyword: chicken parm, chicken parmesan, chicken parmesan recipe, easy chicken parmesan
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 502
Filed Under
#30-Minute Meals
#Kid Friendly
#Italian Recipes
#Copycat Recipes
#Casseroles
#Chicken