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Chicken Parmesan

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): 

*See below for the tomato sauce we will make

Equipment: 

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  1. 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. 
  1. Season chicken thoroughly with salt and pepper, and garlic powder. 
  1. Beat eggs in a shallow bowl and set aside.
  1. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  1. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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