Foolproof Chicken Parmesan
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1167
- Total Fat
- 57
- Saturated Fat
- 20
- Carbohydrates
- 78
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 83
- Cholesterol
- 283
- Sodium
- 2048
- Total: 1 hr
- Active: 40 min
Ingredients
Four 6-ounce boneless, skinless chicken breasts, tenders removed
1 cup all-purpose flour
Kosher salt and ground black pepper
2 eggs
2 cups fine breadcrumbs
1/4 cup plus 1 cup finely grated Parmesan
1 tablespoon dried basil
1 lemon, zested
1/4 to 1/2 cup canola or grapeseed oil
2 cups marinara sauce (your favorite brand or homemade)
2 cups shredded mozzarella
4 fresh basil leaves, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Working two at a time, place the chicken breasts in a gallon-size resealable plastic bag and set on a flat work surface. Pound the chicken to an even thickness with a meat mallet or the back of a small, heavy pan. Remove from the bag and repeat with the remaining chicken.
- Combine the flour and a pinch of salt and pepper in a shallow dish; whisk to incorporate. In a separate shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, 1/4 cup Parmesan, dried basil, lemon zest, 1 tablespoon salt and 1/4 teaspoon pepper; stir to blend.
- Coat the chicken breasts completely with flour and shake off the excess. Dip in the eggs and then coat with the breadcrumb mixture. Place on a clean plate or tray and set aside.
- Heat the oil over medium heat in a large skillet. Pan-fry the chicken on both sides until crisp and golden, 3 to 4 minutes per side. Remove to a foil-lined baking sheet or casserole dish.
- Top each chicken breast with 1/2 cup of the marinara. Sprinkle the mozzarella and 1 cup Parmesan evenly over the top. Bake until the cheese is melted and the chicken is cooked through, 20 minutes. Top each breast with a basil leaf to serve.