Chicken Parmigiana
- emilylehrburger
- Aug 6
- 2 min read
This savory delight is a staple in our house and is even more fun when made and shared with friends. Fried or baked, this combo is sure to please!
Ingredients:
2 lb butterflied chicken breasts, tenderized and thinned
Chicken seasoning: salt, pepper, garlic powder, smoked paprika
8 oz low-moisture mozzarella, grated + some slices
Fresh basil, chopped
Half-jar marinara sauce - we like Rao's and Classico
1 C Panko Breadcrumbs (
3 or 4 large eggs
Parchment paper-lined baking sheets
Neutral oil, if frying
Procedure:
Use a meat tenderizer to flatten the cut chicken between two sheets of plastic wrap. Generously season both sides of of the chicken with your seasoning mixture. Rub into the chicken.
Preheat oven to 400°F. Whisk eggs in a bowl. In another medium-sized bowl, add your breadcrumbs and some salt. Have a lined baking sheet ready to lay breaded cutlets out on.
To bread: Dip chicken in egg mixture, ensuring all of the chicken is coated. DIp into breading mixture and ensure proper coverage. If you want a thicker breading, dip the chicken back into the egg and breadcrumbs a second time.
For baked: Bake chicken for 15 minutes. Flip chicken, cover in desired amount of sauce, and add shreds of cheese. We like to add a couple of large slices over the smaller gratings for total coverage and an extra delicious bite. Bake for another ten minutes, or until cheese starts to blister and breadcrumbs become crisp and golden brown. Use a thermometer to check the internal temperature of the chicken is 160°+ to ensure safe consumption.
For fried: Add a 1/4 - 1/2 inch layer of oil to a shallow saucepan wide enough for a couple pieces of chicken to be laid flat. Fry chicken for 4-5 minutes per side, let excess oil drip when drying, and then lay to rest on a baking sheet. Add sauce, cheese and bake in a 400°F oven until cheese blisters.
Garnish with some fresh basil and serve with pasta, preferably spaghetti. Enjoy!
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