Chicken Parmesan Recipe
This Chicken Parmesan recipe features crispy panko-coated chicken, rich tomato sauce, and a melty cheese blend—comforting, flavorful, and quick enough for weeknight dinners.
Equipment
- Cutting Board
- Sharp Knife
- Shallow bowls (for eggs, flour, and breadcrumbs)
- Large skillet or frying pan
- Baking Dish
- Tongs or spatula
- Grater (for cheese)
- Measuring cups and spoons
Ingredients
- 4 skinless boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko bread crumbs or more as needed
- ¾ cup grated Parmesan cheese divided
- 2 tablespoons all-purpose flour or more if needed
- ½ cup olive oil for frying or as needed
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with half the Parmesan cheese.
- Coat each chicken breast in flour, then dip in eggs, then coat with the panko-Parmesan mixture.
- Heat olive oil in a skillet over medium heat and fry chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer chicken to a baking dish, spoon tomato sauce over each piece, then top with mozzarella, provolone, basil, and remaining Parmesan.
- Bake for 10-12 minutes until cheese is melted and bubbly.
- Serve hot, ideally with a fresh Caesar Salad and a cold Raspberry Lemonade.
