Crispy Chicken Parmesan
Servings 4
Equipment
- Large skillet
- Baking Sheet
Ingredients
- ½ cup flour
- Garlic powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 eggs, well beaten
- ¾ cup Italian panko crumbs
- ¼ cup parmesan, finely grated
- 2 boneless skinless chicken breasts
- 2 tbsp vegetable oil, more if needed
- 1 cup marinara sauce *Click link up above for the recipe
- ¾-1 cup mozzarella, shredded
- Fresh parsley, chopped
Instructions
- Make the homemade marinara, if desired. Click here for the recipe.
- Make a breading assembly line with three separate dishes. Pour the flour into a dish, then season with garlic powder, sea salt, and freshly cracked pepper to taste, and mix until well combined. Beat the eggs together in a bowl; whisk well. In a separate dish, combine the Italian panko crumbs and parmesan; mix well.
- Slice the chicken breasts in half lengthwise (place your hand on the breast, then carefully cut horizontally), then cut each portion in half.
- Dredge the chicken by dipping each piece completely in flour, then egg, and finally the Panko/Parmesan mixture. Place on a plate and repeat with the remaining chicken pieces.
- Refrigerate for 30 minutes. Side Note: Don’t skip this step, as it helps the breading adhere to the chicken.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Pan-fry the chicken by heating the vegetable oil in a large skillet over medium-high heat. Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown.
- Flip the chicken over and cook for 3 minutes, or until golden brown. Cook the chicken in batches, if needed.
- Remove the chicken from the skillet and place it on the prepared baking sheet.
- Spoon a bit of homemade marinara sauce over each piece of chicken, then add the mozzarella cheese.
- Bake in the oven for 5-7 minutes, or until the cheese is melty & gooey.
- Remove from the oven and sprinkle with freshly chopped parsley.
- Serve immediately. Enjoy.