Easy Chicken Parmigiana Recipe

Ingredients

• 4 boneless skinless chicken breasts, (If you can find already cut thin chicken breasts, use those)
• 1 cup (150 grams) all-purpose flour
• 2 eggs (beaten with a teaspoon water to thin out)
• 2 cups (100 grams) panko breadcrumbs
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 1/2 tablespoon Parmesan cheese (grated)
• Peanut oil
• 4 slices Provolone or mozzarella cheese
• Marinara sauce (warm)
• Parmesan cheese (for garnish)
• Fresh basil (for garnish)

Instructions

1. 1

   Preheat oven to 250°F/130°C. Place a cooling rack inside a baking sheet and place in the oven.

2. 2

   Skip this step if using already thin chicken breasts. Slice the chicken breasts lengthwise through the center to make 4 thin breasts.

3. 3

   To 3 shallow bowls add the flour, egg and panko Add a ½ teaspoon salt to the flour and breadcrumbs, mix. Add the dried basil and the Parmesan cheese to the panko, mix.

4. 4

   Coat a chicken breast in flour, then coat in egg and finally in panko, set aside. Repeat with the other chicken breasts.

5. 5

   To a large skillet add the oil until it comes 1/3 of the way up the pan. Heat over medium-high heat until to start to see the oil ripple. Throw in a breadcrumb, if it sizzles, it is ready.

6. 6

   Place 1 or 2 pieces of chicken (depending on how large your pan is) into the oil, don’t crowd. Fry for 2-3 per side until golden brown. Transfer to the rack in the oven. Repeat with the rest of the chicken breasts.

7. 7

   Top each chicken breast with a slice of cheese. Bake for 5 minutes until the cheese is melted. When the cheese is melted, remove the chicken from the oven. Top with warm marinara sauce, grated Parmesan and fresh basil. Serve alongside your favorite pasta.