This is the easiest and best chicken parm I’ve made. The secret to good chicken parm is these two things: pound the chicken to an even thinness. And let the chicken dry after breading it for 10-15 minutes (before frying). This way the coating sticks the chicken better. Enjoy!
Total Time: 45 mins
Ingredients (serves 4):
- 4 skinless, boneless chicken breast halves
- Garlic powder to taste
- 2 large eggs
- 1 cup panko bread crumbs, or more as needed
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour, or more if needed
- ½ cup olive oil or vegetable oil for frying, or as needed
- ½ cup prepared tomato sauce*
- ¼ cup fresh mozzarella (about 4 thick slices), cut into small cubes
- ¼ cup chopped fresh basil
- 2 teaspoons olive oil
- salt and freshly ground black pepper to taste
*See below for the tomato sauce we will make
Equipment:
- Large ziploc bag or 2 sheets parchment
- Meat mallet or large heavy pan to pound chicken
- Large saute pan
- Tongs
- 2 Shallow bowl
- Plate or tray
- 8”X 8” or 13” X 9” baking dish
Directions
- Preheat an oven to 450 degrees F (230 degrees C).
- 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.
- Season chicken thoroughly with salt and pepper, and garlic powder.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- 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.
- Heat 1/2 inch olive oil or vegetable 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.
- Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, and fresh basil. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
- 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).
Cook’s Note:
Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely.
