Chicken Parmesan
Chicken Parmesan is a classic comfort dish that never fails to impress, and my version takes it to the next level with a super crispy coating and plenty of flavor.
Equipment
- Kitchen mallet or meat tenderizer
Ingredients
- 2 Chicken Breasts boneless, skinless
- ½ cup Flour
- 2 Eggs, beaten
- 1½ cups Panko Breadcrumbs
- ½ cup Parmesan cheese finely grated
- 1 tbsp Italian seasoning
- 2 tsp Garlic Powder
- Salt and pepper, to taste
- Vegetable oil, for frying (for frying)
- Fresh mozzarella (for topping)
- Marinara sauce (for topping)
Instructions
- Start by pounding the chicken breasts to an even thickness. This ensures they cook evenly. Cut each breast in half after pounding.
- Set up the dredging stations. You’ll need three shallow bowls or plates:Bowl 1: Plain flour for the first dredge.Bowl 2: Beaten eggs to coat the chicken and help the breadcrumbs stick.Bowl 3: A mixture of panko breadcrumbs, finely grated Parmesan cheese, Italian seasoning, garlic powder and salt and pepper.
- Dredge each chicken breast in the flour, coating evenly. Next, dip the chicken into the beaten eggs, allowing the excess to drip off. Finally, press the chicken into the panko-Parmesan mixture, making sure it’s fully coated.
- In a large skillet, heat about ¼ inch of vegetable oil over medium heat. Once the oil is hot, carefully add the breaded chicken breasts, working in batches if necessary. Fry for 3-4 minutes per side, or until the coating is golden brown and crispy, and the chicken is cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
- Optional: If you like a more classic Chicken Parmesan, place the fried chicken breasts in a baking dish, top with marinara sauce, and add slices of fresh mozzarella on top. Bake at 375°F for 10-12 minutes, or until the cheese is melted and bubbly.
- Serve your Chicken Parmesan over pasta or zoodles,. Don’t forget extra marinara sauce for dipping!