Chicken Parmesan is one of my all-time favorite dishes. It’s easy to make, and everyone loves it. In this recipe I use Italian-style panko breadcrumbs. These breadcrumbs make the chicken extra crispy and delicious. Give this recipe a try- your family and friends will devour it!
Prep time: 1 hour
4 chicken breasts, skinless and boneless
2 cups flour
6 beaten eggs
3 cups Italian seasoned panko bread crumbs
½ cup vegetable oil
2 cups red sauce
2 cups shredded mozzarella cheese
1 teaspoon salt
2 tablespoons fresh cracked black pepper
2 tablespoons chopped Italian flat leaf parsley
Cut each of the chicken breasts in half and set aside. Carefully pound the chicken with a meat tenderizer making sure not to tear the flesh. Place a small amount of salt and pepper on both sides of each breast.
Place the four, beaten eggs, and bread crumbs in large bowls.
Place the chicken breasts one at a time in the flour making sure to coat the entire breast. Next put the chicken in the egg mixture coating evenly. Lastly, dredge the chicken in the panko breadcrumbs so that the crumbs coat the entire piece of chicken. Place the breaded chicken breasts on a platter and set aside.
Put a large skillet on the stove over medium-high heat. Add the oil to the pan. Once the oil has come to temperature, slowly place the breaded chicken in the pan. Sauté each side of the breasts for 2 minutes or until the outside is golden brown.
Place half of the sauce in the bottom of a greased oven safe baking dish. Add the pieces of sautéed chicken, and then cover with the remaining sauce. Lastly, place the shredded mozzarella on top and bake at 350 degrees for 35-40 minutes, or until the cheese begins to boil around the edges and becomes slightly brown.
Remove from the oven and sprinkle with the chopped Italian parsley. Serve by itself, or over pasta.
Chef Chuck Kerber