Description

Craving a classic Italian-American dish that’s crispy on the outside, juicy on the inside, and topped with melty cheese? Chicken Parmesan is a beloved favorite, featuring tender chicken breasts coated in crunchy panko, smothered in tomato sauce, and baked with mozzarella, provolone, and Parmesan.

Ingredients

Scale

Chicken Parmesan uses pantry staples and fresh cheeses to create its signature crispy, cheesy goodness. Here’s what you’ll need for 4 servings:

4 skinless, boneless chicken breast halves: The base for tender, juicy cutlets.
Salt and freshly ground black pepper to taste: Enhances the chicken’s flavor.
2 large eggs: Bind the breading to the chicken.
1 cup panko bread crumbs, or more as needed: Creates a light, crispy coating.
¾ cup grated Parmesan cheese, divided: Adds nutty, savory flavor to the breading and topping.
2 tablespoons all-purpose flour, or more if needed: Helps the egg adhere to the chicken.
½ cup olive oil for frying, or as needed: Ensures a golden, crispy crust.
½ cup prepared tomato sauce: Provides a tangy, savory layer.
¼ cup fresh mozzarella, cut into small cubes: Melts into gooey pockets.
¼ cup chopped fresh basil: Adds fresh, herbaceous flavor.
½ cup grated provolone cheese: Contributes melty, tangy richness.
2 teaspoons olive oil: Drizzled for a glossy finish.

Why These Ingredients Matter

Panko Bread Crumbs: Create a lighter, crunchier coating than traditional bread crumbs.
Cheeses: Parmesan, mozzarella, and provolone combine for a nutty, gooey, and tangy topping.
Tomato Sauce: Adds a classic Italian flavor that ties the dish together.
Fresh Basil: Brings a bright, aromatic note to balance the richness.

Substitutions and Variations

Chicken: Use chicken thighs for a juicier option or cutlets for faster prep.
Panko: Substitute with regular bread crumbs or gluten-free panko.
Tomato Sauce: Use homemade marinara or a high-quality store-bought brand.
Vegan Option: Use plant-based chicken, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), vegan cheeses, and ensure sauce is vegan-friendly.
Gluten-Free: Use gluten-free flour and panko, and confirm tomato sauce is gluten-free.
Spicy Chicken Parmesan: Add ½ teaspoon red pepper flakes to the bread crumbs or use a spicy marinara.
Baked Chicken Parmesan: Skip frying and bake breaded chicken at 400°F for 15 minutes before adding toppings.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 4 skinless, boneless chicken breast halves, salt, pepper, 2 large eggs, 1 cup panko bread crumbs, ¾ cup grated Parmesan cheese, 2 tablespoons all-purpose flour, ½ cup olive oil, ½ cup prepared tomato sauce, ¼ cup fresh mozzarella (cubed), ¼ cup chopped fresh basil, ½ cup grated provolone cheese, and 2 teaspoons olive oil.
Preheat the oven to 450°F (230°C).

Tip: Set up a breading station with flour, eggs, and panko mixture to streamline prep.

Step 2: Prepare the Chicken

Place each chicken breast between two sheets of heavy plastic (e.g., resealable freezer bags) on a solid surface.
Pound with the smooth side of a meat mallet to a uniform ½-inch thickness.
Season both sides thoroughly with salt and pepper.
Sprinkle 2 tablespoons flour over the chicken, coating both sides evenly using a sifter or strainer, and shake off excess.

Tip: Pound gently to avoid tearing the chicken; uniform thickness ensures even cooking.

Step 3: Bread the Chicken

Beat 2 large eggs in a shallow bowl and set aside.
In a separate bowl, mix 1 cup panko bread crumbs with ½ cup grated Parmesan cheese.
Dip each flour-coated chicken breast in the beaten eggs, then transfer to the panko-Parmesan mixture, pressing crumbs into both sides to coat thoroughly.
Let the breaded chicken rest for 10-15 minutes to help the coating adhere.

Tip: Press firmly to ensure a thick, even coating, and rest to prevent crumbs from falling off during frying.

Step 4: Fry the Chicken

Heat ½ inch olive oil (about ½ cup) in a large skillet over medium-high heat until it shimmers.
Fry the chicken breasts until golden brown, about 2 minutes per side.
Transfer to a baking dish.

Tip: Fry in batches if needed to avoid overcrowding, and maintain oil temperature for a crispy crust.

Step 5: Assemble and Bake

Spoon 2 tablespoons tomato sauce over each chicken breast.
Layer each breast with equal amounts of ¼ cup cubed fresh mozzarella, ¼ cup chopped fresh basil, and ½ cup grated provolone cheese.
Sprinkle the remaining ¼ cup grated Parmesan cheese over the top.
Drizzle each breast with ½ teaspoon olive oil.
Bake in the preheated oven for 15-20 minutes, until the cheese is browned and bubbly and the chicken reaches an internal temperature of at least 165°F (74°C).

Tip: Use an instant-read thermometer to ensure the chicken is fully cooked without drying out.

Step 6: Serve

Let the chicken rest for 5 minutes before serving to lock in juices.
Serve hot with pasta, a side salad, or garlic bread.

Tip: Serve over spaghetti with extra tomato sauce for a classic pairing.