Ingredients
Equipment
Method
Preparation Steps:
- Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about ½ inch thick.
- In one shallow bowl, place the flour and season it with salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, mix together the bread crumbs, ¼ cup of grated Parmesan, panko, Italian seasoning, and garlic powder.
- Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing down gently to ensure it adheres well. Set the breaded chicken aside on a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, carefully add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Preheat your oven to 375°F (190°C). In a baking dish, spread about ⅓ cup of marinara sauce on the bottom. Place the cooked chicken breasts on top of the sauce. Pour the remaining marinara sauce over the chicken and sprinkle the sliced mozzarella cheese on top. Finish with the remaining ¼ cup of grated Parmesan.
- Bake the assembled Chicken Parmesan in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden. If you want an extra crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Once out of the oven, allow the Chicken Parmesan to cool for a few minutes. Garnish with chopped fresh basil before slicing and serving.
Notes
- For added flavor, consider using fresh herbs like oregano or thyme.
- Serve with a side of spaghetti for a classic presentation.
- Leftovers can be refrigerated for up to 3 days.