Chicken Parmesan Recipe
User Reviews
5.0
147 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Recipe
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This restaurant-worthy Chicken Parmesan recipe is easy to make and bake in the oven to serve with pasta and garlic bread!
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Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ¼ cup vegetable oil or as needed
Flour Mixture
- ½ cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
Eggs
- 2 eggs beaten until frothy
- ½ teaspoon garlic powder
Breading
- 1 ½ cups panko breadcrumbs
- 1/3 cup Parmesan Cheese freshly grated
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Cheese & Topping
- 1 cup marinara sauce
- 1 ½ cups mozzarella cheese shredded
- fresh parsley to garnish
Instructions
- Preheat oven to 425°.
- Combine the flour, egg, and breading mixtures in 3 separate shallow pans. (Be sure to beat the eggs until very frothy, this ensures they’re light/airy and not too dense.)
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to ½ inch thick. (Thin is key here.) Pat dry. Sprinkle each side lightly with salt/pepper.
- Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.
- Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess. (Too much egg left on the chicken can bleed through the breading, which will make it less crispy.)
- Coat the chicken generously in the breadcrumbs.
- Heat oil over medium-high heat. Once glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden. If the oil gets too hot, adjust it down slightly, and adjust it up again later if needed.
- Remove chicken with a slotted spatula and set on a wire cooling rack. Repeat with remaining chicken.
- Transfer the chicken to a large, light colored baking sheet. (Dark baking sheets attract more heat and can cook the chicken too quickly.)
- Top with marinara sauce and mozzarella cheese.
- Bake uncovered for 12 minutes. Broil at 425° for 1-2 minutes at the end if you’d like to brown the top a little more, watch it closely during this time.
- Garnish with fresh parsley and serve with spaghetti and garlic bread with cheese. Ensure the internal temperature is 165° prior to serving.
Notes
- Pro Tips
- Storage
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
- Make sure the oil is sufficiently heated before you add the chicken, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won't be as crispy.
- I like to bread 1-2 pieces of chicken at a time instead of all at once. While the first batch fries, I'll bread the next batch. This keeps things extra crispy.
- Small adjustments to the heat, up/down, may be needed throughout frying to ensure it doesn't get too hot or too cool.
- Low Moisture, Whole Milk mozzarella will melt the best. Shred it from a block, it will melt and taste best that way.
- I use Dragone mozzarella and Belgioioso parmesan cheese for this recipe.
- Ensure the internal temperature of the chicken is 165° prior to serving.
- 📘 Find this recipe on page 94 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze well!
- To reheat: Thaw completely and bake in a covered casserole dish at 350° for 20-25 minutes.
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
158mg
(53%)
Sodium
1834mg
(76%)
Potassium
543mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
767IU
(15%)
Vitamin C
5mg
(6%)
Calcium
363mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 1834mg | 76% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 363mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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