Whenever I visit an Italian restaurant, I don’t even bother opening the menu. I already know exactly what I want to order! Chicken Parmesan! I know it’s not an authentic Italian dish from Italy. But, boy, it is GOOD! And, of course, I made my version super easy to recreate!
The grocery store I frequent always has thinly sliced chicken breasts or chicken cutlets. It should be really easy to find. If not, just slice a boneless breast in half, lengthwise. Then pound it with a mallet until it’s nice and thin. This will allow the chicken to cook evenly.
As for the breading station, I keep it simple with flour, eggs, and breadcrumbs. I have to make sure the seasoning is perfect. So, I use poultry seasoning. Chef Paul’s is my favorite!
Fry them in a little bit of olive oil. We don’t need to cook them completely as we will be baking them. But, we definitely want to get that beautiful, golden brown color on them. So, fry each side for 3 minutes.
Use your favorite marinara sauce. But, be careful not to drown them in sauce. They’ll become really soggy and lose that crispy crunch from the well seasoned breading.
Fresh cheese is important for this recipe. If you’ve ever used fresh mozzarella then you know how soft in texture it is. This can make shredding it yourself a pain! But, I have a remedy. Just pop it into the freezer 30 minutes before shredding. It’ll make the task a whole lot easier.
I serve over my favorite pasta. Angel hair. And I always made sure I have more sauce to top my pasta with. Garnish with more basil and enjoy this restaurant quality Chicken Parmesan at home!
Chicken Parmesan Recipe
- 4 thinly sliced boneless chicken breasts
- 2 TBS poultry seasoning*
- 2 tsp garlic powder
- 1 cup all purpose flour
- 2 eggs
- 1 1/3 cup Garlic & Herb breadcrumbs
- 1/4 cup olive oil
- 25 oz marinara sauce
- 1/3 cup grated Parmesan cheese
- 2 cups fresh mozzarella cheese shredded**
- Fresh basil to garnish
Preheat oven to 375 F
Season chicken breasts with 1 TBS of the poultry seasoning on both sides
Create a breading station with 3 shallow dishes
Pour the flour, garlic powder, and the remaining 1 TBS of poultry seasoning into one dish.
Beat the eggs in another dish.
And pour the breadcrumbs into the last dish
Dredge each chicken breast into the flour, then the eggs, and lastly, into the breadcrumbs.
Heat the olive oil in an oven safe skillet on a medium heat setting
Fry each chicken breast in the oil for 3 minutes per side
Top each breast with 1 TBS of marinara sauce
Add the cheeses on top of the chicken
Sprinkle on the basil
Bake, uncovered, for 15 mins.
Garnish with more basil.
*I use Chef Paul’s Poultry Magic **Freeze the block of fresh mozzarella for 30 minutes. This will make it easier to shred.