Recipe Background
An easier take on the fancier chicken parm dish, this Killer Chicken Parmesan is really where it's at! All you have to do is cook some deliciously coated chicken until perfectly golden-brown, and then layer it in some tangy marinara sauce and salty cheese, and voilà! Fancy-ish prepared on your plate in basically no time! If you're feelin' extra hungry, serve this Killer Chicken Parmesan over a bed of bouncy pasta for the ultimate dinner satisfaction. Are you hungry yet?!
An easier take on the fancier chicken parm dish, this Killer Chicken Parmesan is really where it's at! All you have to do is cook some deliciously coated chicken until perfectly golden-brown, and then layer it in some tangy marinara sauce and salty cheese, and voilà! Fancy-ish prepared on your plate in basically no time! If you're feelin' extra hungry, serve this Killer Chicken Parmesan over a bed of bouncy pasta for the ultimate dinner satisfaction. Are you hungry yet?!
Ingredients
- 2 large chicken breasts boneless and skinless, sliced in half lengthwise (making 4 cutlets)
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup Italian breadcrumbs
- 1/2 cup parmesan cheese shredded or grated
- light olive oil to taste
- 1 (24-ounce) jar marinara sauce
- 4 ounces mozzarella cheese shredded
- pasta to taste, of your choice, cooked and hot, for serving
- 1 tablespoon fresh herbs such as parsley, chopped, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Grease a 9x13-inch baking dish.
- Season the chicken pieces with the extra salt and the extra pepper.
- In a shallow bowl, add the flour, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper and stir to combine.
- In a second shallow bowl, add the eggs and whisk until they are frothy.
- In a third shallow bowl, add the breadcrumbs and the parmesan cheese and stir to combine.
- Dip each of the chicken pieces in the flour mixture, ensuring both sides are coated, and then tap off any excess.
- Fully dip the flour-coated chicken pieces in the beaten egg and allow the excess to drip off.
- Dip the egg-coated chicken pieces into the breadcrumb mixture and press them in to ensure there is a thick, even coating.
- In a nonstick pan over medium heat, add enough of the olive oil to lightly coat the bottom and heat it.
- Add the breaded chicken pieces to the hot oil, in batches, and cook just until they reach an internal temperature of 165 degrees F and are golden-brown, about 3-4 minutes per side.
- Pour 1 1/2 cups of the marinara sauce into the prepared baking dish.
- Arrange the cooked chicken pieces in a single layer over the sauce.
- Top the chicken pieces with the remaining marinara sauce and sprinkle with the mozzarella.
- Bake the chicken parmesan until the cheese has melted and the sauce is bubbling, about 15 minutes.
- Serve the chicken parmesan over the pasta, garnished with the fresh herbs.
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