Homemade Chicken Parmesan

By Tracy

4 Person

31 Minutes

0 Calories

This surprisingly easy, 30-minute Chicken Parmesan recipe is a far cry from the over-floured and fat-fried version of the past. Instead, I’m sharing my tips to deliver juicy chicken breasts with a delicious bite nestled in a flavorful tomato sauce with a mozzarella cheese-pull that’ll stun even the cheesiest eater, with every single bite.

Ingredients

8 oz. fresh mozzarella cheese thinly sliced
1 tbsp. butter
2 tbsp. canola or grapeseed oil
fresh basil leaves
1/4 cup grated parmesan cheese
1 cup Italian seasoned bread crumbs
2 large eggs
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1/2 cup all-purpose flour
2 cups prepared marinara or roasted tomato sauce
2 pounds boneless skinless chicken breasts

Method

01

Preheat the oven to 425°F.
02

Use a sharp, thin knife to slice the chicken breasts in half lengthwise and place the chicken between 2 pieces of plastic wrap then pound with the flat side of a meat tenderizer to about 1/4 inch thickness.
03

Pour the marinara or tomato sauce into a pot, and warm over medium heat until heated through then reduce to a simmer.
04

Pour the flour into a shallow bowl and season with the kosher salt and freshly ground black pepper. In another shallow bowl, whisk the eggs. And in another shallow bowl, toss the bread crumbs with the parmesan cheese.
05

Place a large oven-proof skillet over medium-high heat and heat the oil and butter until hot but not smoking and the butter has melted.
06

Dredge the chicken cutlet in the flour, shake off the excess, and dip lightly but evenly into the egg wash and let the extra egg drip off and place the cutlet in the bread crumbs, gently patting the crumbs into the chicken cutlet. Set each of the cutlets aside.
07

Working in batches, add the cutlets to the skillet but be careful not to overcrowd it. Cook on each side until lightly browned, about 3-4 minutes each or until golden and crisped.
08

Ladle the marinara sauce around and over the chicken cutlets. Top with slices of the mozzarella cheese and sprinkle with parmesan cheese. Bake for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the cheese has melted. Garnish with fresh basil and more parmesan.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Baked Chicken Recipes

Chicken Parmesan Recipes

Baked Chicken Breast Recipes

Easy Chicken Recipes

Italian Recipes

Homemade Chicken Parmesan

4.8

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 16 Mins
Total Time 31 Mins

02 Ingredients

8 oz. fresh mozzarella cheese thinly sliced

1 tbsp. butter

2 tbsp. canola or grapeseed oil

fresh basil leaves

1/4 cup grated parmesan cheese

1 cup Italian seasoned bread crumbs

2 large eggs

1/2 tsp. freshly ground black pepper

1 tsp. kosher salt

1/2 cup all-purpose flour

2 cups prepared marinara or roasted tomato sauce

2 pounds boneless skinless chicken breasts

03 Method

Step 1

Preheat the oven to 425°F.

Step 2

Use a sharp, thin knife to slice the chicken breasts in half lengthwise and place the chicken between 2 pieces of plastic wrap then pound with the flat side of a meat tenderizer to about 1/4 inch thickness.

Step 3

Pour the marinara or tomato sauce into a pot, and warm over medium heat until heated through then reduce to a simmer.

Step 4

Pour the flour into a shallow bowl and season with the kosher salt and freshly ground black pepper. In another shallow bowl, whisk the eggs. And in another shallow bowl, toss the bread crumbs with the parmesan cheese.

Step 5

Place a large oven-proof skillet over medium-high heat and heat the oil and butter until hot but not smoking and the butter has melted.

Step 6

Dredge the chicken cutlet in the flour, shake off the excess, and dip lightly but evenly into the egg wash and let the extra egg drip off and place the cutlet in the bread crumbs, gently patting the crumbs into the chicken cutlet. Set each of the cutlets aside.

Step 7

Working in batches, add the cutlets to the skillet but be careful not to overcrowd it. Cook on each side until lightly browned, about 3-4 minutes each or until golden and crisped.

Step 8

Ladle the marinara sauce around and over the chicken cutlets. Top with slices of the mozzarella cheese and sprinkle with parmesan cheese. Bake for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the cheese has melted. Garnish with fresh basil and more parmesan.

04 Author