Chicken Parmesan
4-6 chicken breasts
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salt and pepper, to taste
1-2 cups all-purpose flour, as needed
2-3 eggs, whisked together
2-4 cups Italian breadcrumbs, as needed
oil, for frying
1 pound mozzarella cheese, sliced thin
2-4 cups of your favorite jarred (or homemade) marinara sauce
1-2 cups parmesan cheese, finely grated
fresh basil, for topping, if desired
Pound the chicken breasts a little until they are about ½-inch thick. Season with salt and pepper and set aside.
Place the all-purpose flour in a bowl or shallow dish. Place the eggs in another dish and the Italian breadcrumbs in a third. Dredge the chicken into the flour, shaking off any excess. Dip into the eggs, coating the chicken completely, allow any excess egg to drip off and transfer to the breadcrumbs. Press the chicken into the breadcrumbs making sure it’s completely coated. Transfer to a plate and continue until all of the chicken is coated.
Heat about ½-inch of oil in a large stainless-steel skillet or cast-iron pan. Fry the breaded chicken breasts in batches until golden brown on both sides. Transfer to a paper-towel lined plate after frying.
Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Arrange the chicken in a single layer. Top each breast with a few spoonfuls or marinara sauce. Cover with sliced mozzarella and a little grated parmesan. Bake until the cheese is bubbling and just starting to turn golden. Remove from the oven and let cool a few minutes before serving.