Chicken Parmesan
Golden, crispy chicken smothered in marinara and buried under a gooey blanket of mozzarella and parmesan. This is my go-to Chicken Parmesan, the one I make on repeat, the one we still get excited to eat every time.
Servings: 8
Calories: 346kcal
Ingredients
- 4 chicken breasts halves, boneless and skinless
- ¾ cup all-purpose flour
- 2 large eggs beaten
- ¼ cup vegetable oil or olive oil for frying
Breadcrumb mixture
- ¾ cup panko breadcrumbs
- ¾ cup regular breadcrumbs
- ½ cup parmesan cheese grated
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Toppings
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 2 leaves basil chopped
Instructions
- Preheat your oven to 425℉.
- Place the chicken breasts, one at a time, between two pieces of parchment paper. Using the flat side of a meat mallet, start pounding the chicken until it's about ½ inch (1 cm) in thickness. Repeat with remaining breasts.
- Place the flour in a shallow plate, same with the eggs. In another shallow plate, combine the breadcrumb mixture together.
- Dredge the chicken through the flour, one piece at a time, making sure it's fully coated on both sides, then dip into the egg mixture. Dredge through the breadcrumb mixture on both sides. Transfer to a baking sheet and repeat with remaining chicken breasts.
- Preheat the oil in a large skillet or frying pan. Make sure the oil is hot enough, between 375℉ to 400℉. Fry the chicken in batches. Add two pieces of chicken at a time and brown on both sides until golden, about 4 minutes per side. Repeat with remaining chicken.
- Place the fried chicken on a baking sheet. Top each piece of chicken with about ¼ cup of marinara sauce. Use more if preferred. Top each chicken with ¼ cup of mozzarella and ¼ of the parmesan cheese.
- Transfer the baking sheet to the oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Sprinkle with basil and serve over spaghetti.
Video
Notes
- Breadcrumb mix. I use half panko, half regular, I find these give me the perfect crunch. All panko = a little too hard. All regular = meh.
- Make-ahead tip: Bread and fry the chicken earlier in the day or even the day before. Just refrigerate and bake with sauce + cheese when you're ready.
- Baking instead of frying? Totally works. Just know it won’t be quite as crispy, but still delicious, and no oil cleanup.
- Reheating leftovers? The air fryer is your best friend here. Oven works too. Microwave… in emergencies only.
- Want to freeze it? Go for it, just hold the sauce and cheese until you're ready to bake.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 23g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 777mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 2mg
