My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- salt and freshly ground black pepper: 0 piece (to taste)
- eggs: 2 piece
- panko bread crumbs: 1 cup (or more if needed)
- Parmesan cheese: 0.75 cup (divided, grated)
- all-purpose flour: 2 Tbsp (if needed)
- olive oil for frying: 0.5 cup (or as needed)
- prepared tomato sauce: 0.5 cup
- mozzarella, cut into small cubes: 0.25 cup (fresh)
- basil: 0.25 cup (fresh; chopped)
- provolone cheese: 0.5 cup (grated)
- olive oil: 2 tsp
Metric Conversion
Stages of cooking
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Preheat an oven to 450 degrees F (230 degrees C).
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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. Season chicken thoroughly with salt and pepper.
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Beat eggs in a shallow bowl and set aside.
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Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
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Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
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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.
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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.
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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.
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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).
