One of the most liked Italian recipes is chicken parmesan. What’s not to like right? Golden breaded chicken breasts slathered in tomato sauce, Mozzarella, Provolone, and Parmesan cheeses, and basil.
Homemade Chicken Parmesan
My mouth is watering just remembering these. Cooked to perfection, moist inside, and loaded with melted cheese, these make a great dinner option for both weeknights or fancy dinners.
Serve them on top of spaghetti or any shaped pasta and your family will love you.
They smell heavenly while baking and when you serve them and see that amazing cheese pull, your tastebuds will begin to do a happy dance!
CHICKEN PARMESAN INGREDIENTS;
- Boneless skinless chicken breasts: since we need to pound them thin, these are the only option.
- Eggs: we will use beaten eggs to serve as “glue” for breadcrumbs to stick to the chicken breasts.
- Panko breadcrumbs: they are made from dry and flaked crustless white bread, which makes them absorb less oil to make crunchier and lighter fried chicken breasts.
- Parmesan cheese: we will use it twice. Mixed with the Panko breadcrumbs and sprinkled on top. Twice the flavor!
- Prepared tomato sauce: I used garlic and basil store-bought tomato sauce already seasoned for your convenience.
- Mozzarella cheese: sliced, so you place a slice on top of each breast and you get that melted goodness.
- Provolone cheese: shredded to cover. This cheese has so much flavor! Mozzarella can be a bit bland when it comes to taste, but this one packs a lot of flavors.
- Fresh basil: without this wonderful herb, this dish would not taste the same! Please don’t replace it with dried basil. It’s definitely a lot much better than dried basil.
- Olive oil: will make perfectly fried breaded breasts and adds that signature Italian flavor we are looking for.
HOW TO MAKE CHICKEN PARMESAN;
- preheat oven to 450F
- Pound chicken breasts with a meat pounder until ½ inch thick, between two sheets of plastic (a cutout ziplock bag works perfectly). Season them with salt and pepper.
- Prepare 3 shallow dishes with the following: dish #1: flour for dusting, dish #2: beaten eggs, dish #3: mixed breadcrumbs with ½ cup Parmesan cheese. First, dust the chicken breasts in the flour until lightly coated. Then, give them a bath on both sides into the beaten eggs. Lastly, coat them well with the Panko/Parmesan mixture.
- In a large skillet, heat the olive oil until it sizzles when you drop a breadcrumb. Fry the breaded chicken breasts until golden brown.
- Place the chicken breasts in a baking dish and cover them with the prepared tomato sauce. Place the chopped basil on top, then sprinkle them with Provolone cheese, add a slice of Mozzarella, then Parmesan cheese.
- Drizzle them with olive oil and bake for 20 minutes or until the cheeses are melted and bubbly.
CAN YOU FREEZE COOKED CHICKEN PARMESAN?
Yes, you can. Place the cooled baked chicken breasts in an airtight container, and freeze for up to 3 months.
CAN I MAKE CHICKEN PARMESAN AHEAD OF TIME?
You can certainly help yourself by having your chicken breasts already fried. Just make sure they are cooked through if you are making them ahead of time. By having your breasts pre-cooked, you will save a lot of time.
WHAT TO SERVE WITH CHICKEN PARMESAN?
A side salad and cooked pasta!! This dish is already packed with lots of flavors. The salad’s acidity will help cleanse the palate from all the gooey cheese this dish packs! Served on top of cooked pasta, this dish needs nothing else.
OTHER RECIPES YOU MIGHT ENJOY
- CHICKEN POT PIE WITH BISCUIT CRUST
- CHICKEN POMODORO
- CAJUN CHICKEN ALFREDO WITH BROCCOLI
Chicken Parmesan
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 eggs
- 1 cup panko bread crumbs, or more as needed
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- preheat oven to 450F
- Pound chicken breasts with a meat pounder until ½ inch thick, between two sheets of plastic (a cutout ziplock bag works perfectly). Season them with salt and pepper.
- Prepare 3 shallow dishes with the following: dish #1: flour for dusting, dish #2: beaten eggs, dish #3: mixed breadcrumbs with ½ cup Parmesan cheese. First, dust the chicken breasts in the flour until lightly coated. Then, give them a bath on both sides into the beaten eggs. Lastly, coat them well with the Panko/Parmesan mixture.
- In a large skillet, heat the olive oil until it sizzles when you drop a breadcrumb. Fry the breaded chicken breasts until golden brown.
- Place the chicken breasts in a baking dish and cover them with the prepared tomato sauce. Place the chopped basil on top, then sprinkle them with Provolone cheese, add a slice of Mozzarella, then Parmesan cheese.
- Drizzle them with olive oil and bake for 20 minutes or until the cheeses are melted and bubbly.
Leave a Reply