Chicken Parmesan

This classic chicken parmesan recipe is perfect for a quick, easy and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella and parmesan.

📝 Ingredients

• 2 chicken breasts (cut half lengthwise for 4 cutlets)
• Salt and pepper
• 1 teaspoon garlic powder
• 1/2 cup flour (or gluten-free flour)
• 2 eggs (beaten)
• 1 cup Parmesan cheese (shredded, divided)
• 1/2 cup seasoned Panko breadcrumbs
• 2 tablespoons light olive oil
• 24 oz marinara sauce
• 1/2 - 1 cup shredded mozzarella cheese
• 1 Tablespoon fresh chopped basil or parsley
• Cooked linguine pasta

👨‍🍳 Instructions

1. 1Preheat an oven to 425 degrees.
2. 2Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
3. 3In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).
4. 4Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.
5. 5Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it'll be raw inside still).
6. 6Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9x13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.
7. 7Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
8. 8Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
9. 9Serve with pasta and the remaining sauce.