Chicken Parmesan is a classic Italian-American dish loved by many. I mean what's not to like right? A breaded chicken cutlet that crispy on the outside and juicy on the inside, topped with your favorite marinara and parmesan and mozzarella cheeses, yum! Serve it along side spaghetti with marinara and a house salad and breadstick and you have a whole meal. Also, it is much cheaper to make it at home than going to a restaurant.
Preheat oven to 375 degrees Fahrenheit.
Slice chicken breasts completely in half horizontally. You will then have two chicken cutlets per breast.
Take the chicken cutlets and pound out with a meat mallet til thin and of even thickness. For less mess I do. this between two sheets or parchment paper, syran wrap will also work.
Setup a breading station. First, whisk the eggs together with some salt, pepper, and garlic powder. For the second station, place breadcrumbs 1 cup of the parmesan cheese and another tablespoon of garlic and mix together.
Season chicken breasts with salt, pepper, and garlic powder. Dip into egg mixture to coat, letting excess drip off. Then coat with the breadcrumbs. Set aside.
Drizzle olive oil in a pan to coat the bottom and preheat over medium-high heat. Place chicken in pan in batches, being sure to not overcrowd the pan. Cook till golden brown, flip on the other side and cook till golden brown. Chicken should be cooked till about ¾ of the way done.
Place chicken on a wire rack on a sheet pan. Place a couple tablespoons of sauce on each piece of chicken and top with parmesan cheese a slice of mozzarella. Cook for about 10 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
For a complete meal serve with pasta, salad, and bread. Enjoy!
Chicken Parmesan
Ingredients
- 4 breasts chicken, sliced horizontally
- 3 eggs, beaten
- 1 cup Italian style breadcrumbs
- 1 ¾ cups grated parmesan cheese
- 3 tbs granulated garlic powder
- salt and pepper to taste
- 3 tbs olive oil
- ½ jar marinara sauce
- 8 slices mozzarella cheese
Instructions
Prepare the chicken
- Slice chicken breasts through horizontally so that you end with two chicken filets.
- On parchment paper lay one chicken filet and place another sheet of parchement paper on top.
- Using a meat mallet, pound the chicken filets til they are thin and of even thickness.
- Set aside.
Setup the breading station
- Crack three eggs in a shallow dish (I usually use a pie plate).
- Whisk eggs with salt, pepper, and half of the granulated garlic.
- Place breadcrumbs in a shallow dish (I use a piece of aluminum foil for easy cleanup).
- Add ¾ cup of the parmesan cheese and the remaining granulated garlic powder and mic together.
- Take chicken filets and dip in the egg mixture, making sure to cover the entire piece. Let remaining egg mixture drip off.
- Then place in the breadcrumb mixture, coating both sides.
- Set aside.
Cooking the chicken
- Preheat oven to 375 degrees Fahrenheit.
- Heat half of the olive oil over medium high heat in a large skillet.
- Add half of the chicken filets being sure to not overcrowd the pan.
- Cook each chicken filet on each side til golden brown (about 5 minutes per side).
- Remove chicken from the pan and place on a sheet pan that has a wired rack in it. This will allow even cooking in the oven as the heat circulates evenly.
- Once both batches of chicken are done and are on the rack on the sheet pan, top each piece of chicken with 2-3 tbs of marinara sauce, a sprinkle of parmesan cheese, and a slice of mozzarella cheese.
- Bake in oven til the internal temperature of the chicken reaches 165 degrees Fahrenheit (about 10-15 minutes). This will also allow the cheese to melt and brown.
- Serve alongside spaghetti and salad for a complete meal.
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