Chicken Parm – Don’t Lose This
4 boneless, skinless chicken breasts, pounded to even thickness
1 cup (125 g) all-purpose flour
2 large eggs, beaten
1 1/2 cups (150 g) Italian-style breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 cup (240 ml) vegetable oil, for frying
2 cups (480 ml) marinara sauce, store-bought or homemade
2 cups (200 g) shredded mozzarella cheese
Fresh basil, for garnish
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Prepare a breading station with three shallow plates: Place the flour in the first plate, the beaten eggs in the second plate, and a mixture of the breadcrumbs and grated Parmesan cheese in the third plate.
Dredge each chicken breast in the flour, shaking off the excess. Dip it in the beaten eggs, allowing any excess to drip off, and then coat it with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the breaded chicken breasts until they are golden brown and cooked through, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the skillet. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Place the fried chicken breasts on the prepared baking sheet. Spoon about 1/2 cup of marinara sauce over each chicken breast, spreading it evenly. Top each breast with an equal amount of shredded mozzarella cheese.
Bake the chicken in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the Chicken Parmesan from the oven and let it rest for a couple of minutes before serving. Garnish with fresh basil leaves and serve with spaghetti or your favorite pasta, with additional marinara sauce on the side. Enjoy!