Chicken Parmesan

Name: Chicken Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; salt and freshly ground black pepper to taste; 2 large eggs; 1 cup panko bread crumbs, or more as needed; 0.75 cup grated Parmesan cheese, divided; 2 tablespoons all-purpose flour, or more if needed; 0.5 cup olive oil for frying, or as needed; 0.5 cup prepared tomato sauce; 0.25 cup fresh mozzarella, cut into small cubes; 0.25 cup chopped fresh basil; 0.5 cup grated provolone cheese; 2 teaspoons olive oil

Total: 45 min
Makes: 4 servings

Serves

Chicken Parmesan

4 skinless, boneless chicken breast halves	Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).	Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.	Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.	Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest10–15 min	Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden2 min · per side. The chicken will finish cooking in the oven.	Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.	Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center15–20 min · An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.
salt and freshly ground black pepper to taste
2 large eggs
1 cup panko bread crumbs, or more as needed
0.75 cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour, or more if needed
0.5 cup olive oil for frying, or as needed
0.5 cup prepared tomato sauce
0.25 cup fresh mozzarella, cut into small cubes
0.25 cup chopped fresh basil
0.5 cup grated provolone cheese
2 teaspoons olive oil

Ingredients

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 large eggs
1 cup panko bread crumbs, or more as needed
0.75 cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour, or more if needed
0.5 cup olive oil for frying, or as needed
0.5 cup prepared tomato sauce
0.25 cup fresh mozzarella, cut into small cubes
0.25 cup chopped fresh basil
0.5 cup grated provolone cheese
2 teaspoons olive oil

Stepssimplified

1Preheat oven to 450°F (230°C).
2Place each chicken breast between two sheets of heavy plastic and pound to 1/2-inch thickness.
3Season both sides of chicken with salt and pepper, then dust evenly with flour.
4Beat eggs in a shallow bowl. In a separate bowl, mix bread crumbs with 1/2 cup Parmesan cheese. Dip each flour-coated breast in egg, then press into bread crumb mixture to coat both sides. Let rest 10–15 minutes.
5Heat 1/2 inch olive oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches (do not overcrowd) until golden, about 2 minutes per side.
6Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce, then equal amounts of mozzarella, basil, and provolone. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7Bake until cheese is browned and bubbly and chicken is cooked through (internal temperature at least 165°F/74°C), 15–20 minutes. Let rest briefly before serving.