I’m pretty fond of anything covered in tomato sauce and mozzarella cheese but this one is a long time favorite. I used to make it on the stovetop with mixed results. Chicken breast doesn’t take long to cook; a few minutes over and it’s the dog’s dinner! Now I start it on the stove and finish in the oven. Perfect chicken parmesan every time in less than 30 minutes. If you’re not in a hurry, marinating the chicken breasts for at least 3 hours in buttermilk or plain Greek yogurt will make them super tender.
1 cup panko bread crumbs
1/2 cup flour
1/2 cup grated Parmesan cheese
1/4 cup canola oil
4 boneless, skinless chicken breasts, about 1/2-inch thick
ground black pepper
1 cup marinara sauce
6 ounces mozzarella cheese, shredded or sliced
2 tablespoons fresh basil, chopped
medium (3-quart) mixing bowl
whisk or large fork
shallow bowl, or breading tray
measuring cups and spoons
large (12-inch) skillet
2-quart baking pan
1. Set oven to 400 degrees Fahrenheit. Beat eggs in mixing bowl until well-mixed, then set aside.
2. Mix bread crumbs, flour, and Parmesan together in shallow bowl.
3. Heat oil in skillet over medium heat.
4. Lightly season chicken with salt and pepper, then dip into beaten eggs.
5. Dredge chicken breast in bread crumb mixture, coating both sides well.
6. Add chicken to hot oil and fry until golden brown—about 2 minutes per side.
7. Pour half of the marinara sauce into baking pan.
8. Place fried chicken breasts in pan, pour remaining sauce over all, then top with mozzarella cheese.
9. Bake until cheese melts—about 10 minutes. Top with chopped basil.
NOTES & TIPS
• Don’t use pre-shredded mozzarella cheese. The stabilizers prevent it from sticking together so it doesn’t melt well.
• No fresh basil? Use 2 teaspoons of dried basil.
• To find out if oil is hot enough, drop a couple of bread crumbs into the skillet. If they brown quickly, the oil is ready.
• Don’t overcrowd the pan; fry in batches if necessary or the chicken will take longer to brown.