Here’s a classic way to make Chicken Parmesan using chicken breasts:
Ingredients (serves 2–4)
- 2–4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1–2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1–2 cups marinara sauce (store-bought or homemade)
- 1–2 cups shredded mozzarella cheese
- 2–3 tablespoons olive oil or vegetable oil (for frying)
- Fresh basil or parsley for garnish (optional)
Instructions
- Prep Chicken:
If chicken breasts are thick, slice them in half horizontally or pound to ~1/2-inch thickness. Season with salt and pepper. - Dredge Chicken:
- Coat chicken in flour, shaking off excess.
- Dip in beaten eggs.
- Coat with a mixture of breadcrumbs and Parmesan cheese.
- Cook Chicken:
- Heat oil in a large skillet over medium-high heat.
- Fry chicken 3–4 minutes per side until golden brown and mostly cooked through. Remove and drain on paper towels.
- Assemble:
- Preheat oven to 375°F (190°C).
- Place fried chicken in a baking dish.
- Spoon marinara sauce over each piece.
- Sprinkle generously with mozzarella and extra Parmesan if desired.
- Bake:
- Bake 15–20 minutes until cheese is melted and bubbly, and chicken reaches an internal temp of 165°F (74°C).
- Serve:
Garnish with fresh basil or parsley. Serve with spaghetti, garlic bread, or a simple salad.
💡 Tips:
- For extra crispiness, use panko breadcrumbs.
- You can make it lighter by skipping frying and baking the breaded chicken directly for ~25–30 minutes.
If you want, I can also give a crispy air-fryer version of Chicken Parmesan that’s faster and less oily.
Do you want me to do that?
