Breaded Chicken Parmesan
A super popular Italian-Amercian recipe that consists of breaded chicken topped with tomato sauce, Parmesan cheese and mozzarella.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 4 boneless chicken breasts (pounded to 1/2 inch thickness)
- 3/4 cup breadcrumbs
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated parmesan, separated
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- Vegetable oil for frying
- 2 cups shredded mozzarella or 8 oz fresh mozzarella, sliced
- 2 cups store-bought marinara sauce
Preheat the oven to 450F. In a large, shallow bowl, whisk together breadcrumbs, 1/2 cup Parmesan cheese, oregano, thyme, garlic powder, salt and pepper. In another bowl, whisk eggs. In third bowl, place flour.
In a large cast iron skillet, add oil to 1/4 inch depth and heat over medium heat. While skillet is heating up, pound chicken breasts to 1/2 inch thickness or buy chicken cutlets that are already thin. Dredge chicken in flour, then eggs and then breadcrumbs, making sure chicken is completely coated. When skillet is hot, add chicken and cook for about 3 minutes on both sides or until browned. Repeat until chicken is down.
In a 9x13 inch baking dish, lightly brush with olive oil and spread enough marinara sauce to cover the bottom. Place chicken in pan and cover each piece of chicken with remaining Parmesan, marinara sauce and mozzarella - in that order. We add plenty of cheese! Bake for 15 to 20 minutes until chicken is cooked and cheese is bubbly and browning.
Serving: 1chicken breast | Calories: 519kcal | Carbohydrates: 22g | Protein: 48g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 184mg | Sodium: 548mg | Potassium: 412mg | Fiber: 4g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 3.3mg | Calcium: 410mg | Iron: 3.8mg