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Chicken Parmesan Recipe

  • 2 c. panko breadcrumbs
  • 1/2 tsp. garlic powder
  • 1/4 c. freshly grated Parmesan
  • 1 large egg, beaten with 1 tbsp water
  • 2 c. all-purpose flour
  • 1 1/2 lb. boneless skinless chicken cutlets
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 2 c. marinara
  • 1 c. grated mozzarella
  • 3 tbsp. chopped fresh basil


  1. Preheat oven to 400º. Prepare breading station with 3 large mixing bowls: 1 bowl with breadcrumbs, garlic powder, and Parmesan mixed with a fork, another with egg mixture, and last bowl with flour. Season chicken with salt and black pepper, coat each piece of chicken in flour and shake off excess, dip into egg, and lastly in breadcrumb mixture. Repeat steps for balance of chicken and set aside on a plate.
  2. In a deep cast-iron skillet, add 1" of oil over medium-high heat. When pan is hot but not smoking, add chicken. Cook about until golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  3. Meanwhile, in a large skillet over medium heat, warm marinara. Turn off heat and place chicken in sauce. Top with mozzarella and bake until cheese is melted, 5 to 7 minutes. Top with basil and serve immediately.

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