Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (optional, for garnish)
- 2 tablespoons olive oil (for frying)
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- Coat the Chicken:
- Set up a breading station with three shallow bowls or plates.
- In the first bowl, add the flour.
- In the second bowl, beat the eggs.
- In the third bowl, mix the breadcrumbs, grated Parmesan cheese, oregano, garlic powder, and onion powder.
- Dredge each chicken breast first in the flour, shaking off any excess. Then dip it in the beaten eggs, letting the excess drip off. Finally, coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure an even coating.
- Fry the Chicken:
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Once the oil is hot, add the breaded chicken breasts to the skillet. Fry for about 2-3 minutes on each side, or until the chicken is golden brown.
- Transfer the chicken to a plate and set aside.
- Assemble the Chicken Parmesan:
- In the same skillet (or a baking dish if your skillet is not ovenproof), spread a thin layer of marinara sauce.
- Place the fried chicken breasts on top of the sauce.
- Spoon more marinara sauce over each chicken breast.
- Sprinkle the shredded mozzarella cheese evenly over the chicken.
- Bake the Chicken Parmesan:
- Transfer the skillet or baking dish to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- If you want a golden-brown top, you can place the dish under the broiler for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- Serve:
- Remove the Chicken Parmesan from the oven and let it rest for a few minutes.
- Garnish with fresh basil leaves if desired.
- Serve the Chicken Parmesan over a bed of pasta or with a side salad and garlic bread.
Tips:
- Pounding the Chicken: Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly.
- Crispy Coating: To keep the coating crispy, avoid overcrowding the skillet when frying the chicken. Fry in batches if necessary.
- Marinara Sauce: Using a good-quality marinara sauce will enhance the flavor of the dish. You can also make your own for an extra touch.
Enjoy your delicious and comforting Chicken Parmesan, a classic dish that’s always a hit!