My version of chicken Parmesan is a little different than what they do in the restaurants with less sauce and a crispier crust
Prep Time
10 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Gather the ingredients. 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.
Dotdash Meredith Food Studios
Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts
evenly coating both sides
Dotdash Meredith Food Studios
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 rest for 10 to 15 minutes.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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).
Dotdash Meredith Food Studios
Chef's Notes
Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely.
