Quick And Easy Recipes
Chicken Parmesan
Description :
My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust
Ingredient :
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4 skinless, boneless chicken breast halves
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salt and freshly ground black pepper to taste
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2 large eggs
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1 cup panko bread crumbs, or more as needed
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¾ cup grated Parmesan cheese, divided
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2 tablespoons all-purpose flour, or more if needed
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½ cup olive oil for frying, or as needed
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½ cup prepared tomato sauce
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¼ cup fresh mozzarella, cut into small cubes
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¼ cup chopped fresh basil
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½ cup grated provolone cheese
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2 teaspoons olive oil
Direction :
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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.
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Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides
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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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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).
