Chicken Parmesan

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Description:
Chicken Parmesan is a classic Italian-American dish featuring crispy breaded chicken breasts topped with marinara sauce and melted mozzarella and Parmesan cheese. Served over a bed of pasta or alongside a fresh salad, this dish is rich, flavorful, and perfect for any special occasion or family dinner.

Ingredients:

  • Boneless, skinless chicken breasts: 4 (about 1 ½ lbs / 680 g)
  • Salt and pepper: to taste
  • Flour: ½ cup (60 g)
  • Eggs: 2 large (beaten)
  • Bread crumbs (Italian seasoned): 1 ½ cups (150 g)
  • Grated Parmesan cheese: ½ cup (50 g)
  • Mozzarella cheese (shredded or sliced): 1 ½ cups (150 g)
  • Marinara sauce: 2 cups (475 ml)
  • Olive oil: ¼ cup (60 ml, for frying)
  • Fresh basil (optional, for garnish)
  • Pasta (optional, for serving): 8 oz (225 g)

Optional Ingredients:

  • Red pepper flakes (for heat): ¼ tsp
  • Garlic powder: ½ tsp (to season bread crumbs)
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 400°F (200°C).
  2. Prepare the chicken:
    Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about ½ inch). Season both sides with salt and pepper.
  3. Set up breading stations:
    Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan cheese. If desired, season the bread crumbs with garlic powder and red pepper flakes.
  4. Bread the chicken:
    Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it with the bread crumb and Parmesan mixture. Press the breading onto the chicken to ensure an even coating.
  5. Fry the chicken:
    Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
  6. Assemble the chicken Parmesan:
    In a baking dish, spread about ½ cup of marinara sauce on the bottom. Place the fried chicken breasts on top, then spoon more marinara sauce over each chicken breast. Sprinkle shredded mozzarella cheese and a little more Parmesan cheese over the top.
  7. Bake:
    Bake the chicken in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 165°F / 74°C).
  8. Serve:
    Garnish with fresh basil or parsley if desired. Serve the chicken Parmesan over cooked pasta or with a side salad.

Tips for Success:

  • Crispier chicken: For extra crispy chicken, bake the chicken on a wire rack after frying to avoid sogginess.
  • Cheese choice: You can also add a mix of mozzarella and provolone for a richer flavor.
  • Even cooking: Pounding the chicken to an even thickness ensures it cooks evenly.

Recommendations:

  • Side dishes: Pair with garlic bread, a Caesar salad, or spaghetti marinara.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • Freezing: Bread the chicken and freeze it before frying. When ready to cook, thaw, fry, and bake as instructed.

Nutrition (per serving, approx. based on 4 servings):

  • Calories: 600
  • Protein: 50 g
  • Fat: 28 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 900 mg

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