Chicken Parmesan is one of my favourite dishes when I go to an Italian restaurant. I’ve always loved it, but it seemed too intimidating to make on my own. That’s no longer true and it’s easier than you think.
What you’ll need for 2-4 servings:
2 Boneless, skinless Chicken Breasts
1 1/2 Cups Panko Breading1/2 Cup Grated Parmesan Cheese
Sliced Mozzarella Cheese
1 1/2 C Marinara Sauce
12 Grape Tomatoes (~3 per piece)
3-4 Leaves Fresh Basil
2 T Canola Oil
2 T EVOO
Salt & Pepper
Large Frying Pan
1 Shallow Container (for breading)
Mix the grated Parmesan and Panko breading in your shallow container. Add about 1/2 T of salt & pepper each (totally eyeballed this). Crack the eggs and whip them up.
Cover the cookie sheet in parchment paper and set it aside.
Split the chicken breasts so they are about 1/2″ thick. Take the tenderizer and go to town (such an underrated prep step).
This is where things start happening fast, so read first and set it up.
Preheat the oven to 400F.
Have the egg and breading dishes close enough to the oven that you can assembly-line this (if your’re cooking for larger portions it really helps). Set the element to medium heat and at the canola oil and EVOO.
Dip the chicken breast in the egg and then the Panko/Parm mix. Make sure the breading is spread even and thick. Pan fry each side for 3-4 minutes, until the breading is golden-brown. Place the pieces on the cookie sheet and put the mozzarella slices on top.
Put the chicken in the oven and let it cook for 12 minutes.
While the chicken is cooking in the oven, dice up the basil and half the grape tomatoes. Without realizing it, I bought basil marinara sauce so I didn’t add more to it. If you bought regular marinara sauce then most of it now. Save some to garnish.
Microwave the marinara sauce for 45 seconds (if you want to make more dishes to seem like a big shot, heat it on the stove. Otherwise don’t judge).
Take the chicken out and check that it’s done. If it isn’t, put it back in for 2 minutes.
Plate the chicken and place the halved tomatoes. Spoon the marinara sauce over and then garnish with basil.
I lucked out and my family took the initiative to make the side dishes when they saw me making the entree, so you’re on your own there.
This turned out better than I thought it would. Everyone enjoyed it. I asked my Oma how she liked it and she said it was wonderful. I asked her if she was just saying that because her grandson made it to which she replied, ‘Why on Earth would I do that? If I didn’t like it I would throw it in your face,’ and continued to finish her plate. So that’s a compliment?