Easy Chicken Parmigiana Recipe

Thin chicken breasts are coated in seasoned breadcrumbs, fried and topped with melted cheese, marinara sauce and serve alongside your favorite pasta.

Course Dinner Ideas

Cuisine Italian

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 584

4 boneless skinless chicken breasts, If you can find already cut thin chicken breasts, use those
1 cup (150 grams) all-purpose flour
2 eggs beaten with a teaspoon water to thin out
2 cups (100 grams) panko breadcrumbs
1 teaspoon salt
1 teaspoon dried basil
1 1/2 tablespoon Parmesan cheese grated
Peanut oil
4 slices Provolone or mozzarella cheese
Marinara sauce warm
Parmesan cheese for garnish
Fresh basil for garnish

Preheat oven to 250°F/130°C. Place a cooling rack inside a baking sheet and place in the oven.
Skip this step if using already thin chicken breasts. Slice the chicken breasts lengthwise through the center to make 4 thin breasts.
To 3 shallow bowls add the flour, egg and panko Add a ½ teaspoon salt to the flour and breadcrumbs, mix. Add the dried basil and the Parmesan cheese to the panko, mix.
Coat a chicken breast in flour, then coat in egg and finally in panko, set aside. Repeat with the other chicken breasts.
To a large skillet add the oil until it comes 1/3 of the way up the pan. Heat over medium-high heat until to start to see the oil ripple. Throw in a breadcrumb, if it sizzles, it is ready.
Place 1 or 2 pieces of chicken (depending on how large your pan is) into the oil, don’t crowd. Fry for 2-3 per side until golden brown. Transfer to the rack in the oven. Repeat with the rest of the chicken breasts.
Top each chicken breast with a slice of cheese. Bake for 5 minutes until the cheese is melted.
When the cheese is melted, remove the chicken from the oven. Top with warm marinara sauce, grated Parmesan and fresh basil. Serve alongside your favorite pasta.