Chicken Parmesan
This classic chicken parmesan recipe is perfect for a quick, easy and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella and parmesan.
Servings: 4
Ingredients
- 2 chicken breasts cut half lengthwise for 4 cutlets
- Salt and pepper
- 1 teaspoon garlic powder
- ½ cup flour or gluten-free flour
- 2 eggs beaten
- 1 cup Parmesan cheese shredded, divided
- ½ cup seasoned Panko breadcrumbs
- 2 tablespoons light olive oil
- 24 oz marinara sauce
- ½ - 1 cup shredded mozzarella cheese
- 1 Tablespoon fresh chopped basil or parsley
- Cooked linguine pasta
Instructions
- Preheat an oven to 425 degrees.
- Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
- In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).
- Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.
- Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it'll be raw inside still).
- Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9x13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.
- Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
- Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
- Serve with pasta and the remaining sauce.
Video
Notes
- Panko breadcrumbs make the chicken nice and crispy, in a pinch you can use fine, but it won't have the same texture.
- Don't over fry the chicken or it can become dry. The breading should be golden brown, but the chicken will finish cooking through in the oven.
- Make sure that your chicken is fully cooked through by using an instant read thermometer. It should register at 165F.
Nutrition
Calories: 576kcal | Carbohydrates: 29g | Protein: 50g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2064mg | Potassium: 1108mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1395IU | Vitamin C: 13mg | Calcium: 566mg | Iron: 4mg
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