When it comes to chicken Parmesan, there are a lot of different ways to make it. Some people like their chicken drenched in sauce, while others prefer a more subtle flavor. I personally like my chicken Parmesan to have a crispy crust and less sauce. To me, this tastes just as delicious but is probably a lot healthier. I hope you enjoy it!
Chicken Parmesan Recipe Cooking Instructions
1. Preheat an oven to 450 degrees F (230 degrees C).
2. 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.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. 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 rest for 10 to 15 minutes.
7. Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
8. 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.
9, Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cooking Notes:
When it comes to tomato sauce, using a high-quality prepared sauce will usually give you a better end result. However, if you want to change things up or don’t have basil on hand, you can substitute pesto or dried Italian herbs. Just keep in mind that omitting the basil entirely will change the flavor of the sauce.
This Chicken Parmesan recipe is truly the way I like it. The sauce is not too thick, the chicken is juicy, and the bread crumbs are perfectly toasted. This recipe has the perfect combination of flavors. Any of you who make it at home will love it.
Chicken Parmesan
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
- 3/4 cup grated Parmesan cheese divided
- 2 tablespoons all-purpose flour or more if needed
- 1/2 cup olive oil for frying or as needed
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 2 teaspoons olive oil
Instructions
- Preheat an 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.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- 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 rest for 10 to 15 minutes.
- Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes 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 center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
