Easy Chicken Parmesan Dish (Print Format)
Crispy pan-fried chicken with marinara, provolone, and parmesan baked until golden and flavorful.
# Ingredients:
→ Poultry
01 -
4 skinless, boneless chicken breasts (approximately 1.5 lb)
→ Breading
02 -
1 cup all-purpose flour (130g)
03 -
1 cup panko breadcrumbs or homemade breadcrumbs (210g)
04 -
2 large eggs
05 -
2 tablespoons milk
06 -
¼ teaspoon salt (for flour)
07 -
¼ teaspoon salt (for breadcrumbs)
08 -
½ teaspoon freshly ground black pepper
09 -
2 ounces finely grated Parmigiano-Reggiano cheese (¾ cup, 56g), divided
→ Cooking Fat
10 -
¼ cup avocado oil or vegetable oil, plus additional as needed for frying
→ Sauce and Toppings
11 -
4 cups warmed marinara sauce
12 -
4 slices provolone cheese
13 -
Half bunch fresh basil leaves
→ Seasoning
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat the oven to 350°F (180°C). Set aside a baking sheet and a 9×13-inch baking dish.
02 -
Place one chicken breast on a cutting board and cover with wax paper, parchment paper, or plastic wrap. Using a meat mallet, rolling pin, or heavy pan, gently pound the chicken until it is uniformly ½-inch thick. Repeat with remaining breasts.
03 -
Arrange three shallow dishes. In the first, combine flour and ¼ teaspoon salt. In the second, whisk together eggs and milk until frothy. In the third, mix panko breadcrumbs, half the grated Parmigiano-Reggiano, ½ teaspoon pepper, and ¼ teaspoon salt.
04 -
Season both sides of each chicken breast lightly with salt and pepper. Dredge each breast first in the flour mixture, shaking off excess; then dip into the egg wash; finally, coat with the breadcrumb mixture, pressing gently to adhere. Place breaded breasts on the prepared baking sheet.
05 -
Heat oil in a skillet over medium heat until shimmering but not smoking. Add chicken breasts (in batches if necessary) and cook 3 to 4 minutes per side until golden brown and crispy. Transfer cooked chicken onto a paper towel-lined plate to absorb excess oil.
06 -
Spread approximately 3 cups of warmed marinara sauce evenly over the bottom of the baking dish. Arrange the pan-fried chicken breasts atop the sauce. Spoon a tablespoon of sauce over each breast, then top with fresh basil leaves. Evenly sprinkle remaining Parmigiano-Reggiano over the chicken and place one slice of provolone cheese on each breast.
07 -
Bake uncovered for 15 to 20 minutes until the provolone is golden and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from oven and serve immediately.
# Tips:
01 -
To maintain crispiness, apply marinara sauce only to the bottom of the baking dish and the top sparingly.