Chicken parmesan is just one of my go-to dishes. Either we’ll make a big batch on a Sunday afternoon because it somehow seems even better as leftovers throughout the week, or when we have a dinner party, because it’s such a crowd pleaser.
When I have the time, I’ll also make my family’s marina sauce, but fear not, if you need to just go jarred sauce I won’t judge. I promise this will taste great either way, just depends on your food ambition game.
The recipe is fairly simple, but it takes some time with prep and then baking the dish. You should allot for about an hour.
Serving Size: This recipe yields 4 servings, but I will often double this.
- 4 boneless, skinless chicken breast pounded thin
- 3 Cups Bread Crumbs
- I really like Progresso Italian Style, you can also make your own or make it gluten-free and go with Panko. I add shredded parmesan, salt, and pepper into my bread crumbs for good measure.
- Salt and pepper to taste
- 3 Cups All Purpose Flour
- 5 Large Eggs beaten
- 1-2 Cups Vegetable Oil (or another equal high-heat oil)
- Jar of Tomato Sauce (or make your own as I’ll do if time allows here).
- 1 Pound Fresh Mozzarella
- I’ll often buy 1-2 of those “logs” of mozzarella as I like to have extra depending on chicken breast size I buy. I slice them into small slices to be placed on the chicken.
- 2 Cups Grated Parmesan Cheese
- Don’t skimp, high quality is important here. Go with the real stuff.
Pre-heat oven to 400 degrees F.
Pound the chicken thin. The thinness is key – pound with the smooth side of a mallet and if you want, you can lay them inside a ziploc bag. Thinness wise, should be aiming for 1/4-1/8″ thick.
Prepare three deep bowls or dishes, for dredging. The first bowl will be the flour (season the flour in the bowl with salt and pepper), the second the beaten eggs, and the third bread crumbs.
Move each piece of chicken through the dredging – flour first, egg, then dredge in bread crumbs (be sure each breast is completely covered in breadcrumbs) and move to a plate to prepare to brown the chicken.
I usually will have a few pans going at once on the stove and love my cast-iron for frying. Divide the oil into two of the large pans, and cook on high heat, until they’re golden brown on both sides. This is about 2-3 minutes each side.
Transfer to a baking sheet. The order of how you “top” depends on your preference, but I like to lay down some sauce on the bottom of the baking sheet first, then put the shredded parmesan over every piece of chicken, then some spaghetti sauce over each breast, then mozarella slices on top so when finished baking, there’s a beautiful melt of mozarella on top. I’ll season some salt and pepper on top here.
Bake in the oven for about 10-12 minutes, or until the cheese is melted. Take out and if you prefer, you can sprinkle some fresh basil or parsley on top. I like to save a little of the grated parmesan, to also sprinkle on top when it’s time to serve. You can’t really have enough cheese, can you?
It’s great served with spaghetti, but lately for a lower carb option I’ll do a salad or green like broccoli.
Mangia and enjoy!