- Yield: 4
- Prep Time: 20-30 minutes
- Cook Time: 30 minutes
Chicken Parmesan
Ingredients
- 5 chicken breasts, boneless and skinless (if chicken breast is large size cut them in half before flatting them)
- 1/2 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 cup all purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce (I Use the ones Victoria brand from Costco, but you can use any brand)
- ½ cup of canola oil
Instructions
- Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
- Put the chicken breasts between two pieces of saran wrap and using a rolling pin or flat kitchen mallet flatten it to 1/2-inch thickness then season them with salt and pepper.
- In three bowls add the flour to one, eggs to one and beat well, and the panko and Parmesan cheese to the other and mix the two well.
- First, coat the chicken in flour on both sides, then dredge with the beaten eggs, then cover and press with the Panko crumbs. Using your hand, press Panko crumbs onto chicken to get as much as possible to stick. Do the same for the remaining chicken and place on a tray until ready to fry.
- Heat oil in a large skillet over medium high heat. Don’t over crowed the chicken, do them in batches. Make sure oil is not
- Add your coated chicken to the heated oil and cook the chicken for 2-3 minutes on each side until golden brown. Remove from pan and transfer to baking dish. Continue with the remaining chicken breasts. (carefully, remove any brunt Panko crumbs left behind in the oil, or they will stick to your new batch.
- Add 2-3 tablespoons of your favorite marinara sauce on top of each chicken breast and top with the shredded mozzarella. Bake in a preheated oven for 10-15 minutes. Serve along side your choice of pasta and the remaining marinara, if desired.
