Chicken Parmesan
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups Italian breadcrumbs (panko blend preferred)
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp garlic powder
- 2 cups whole milk marinara sauce
- 2 cups whole milk mozzarella, shredded
- 0.25 cup fresh basil, torn
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Instructions
- Set up three shallow bowls: bowl 1 with flour mixed with salt and pepper; bowl 2 with eggs beaten with 1 tbsp water; bowl 3 with breadcrumbs mixed with 0.75 cup Parmigiano-Reggiano, garlic powder, and black pepper. Dredge each pounded chicken breast in flour, shaking off excess, then dip in egg mixture, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter foams, about 2 minutes. Once foaming subsides, carefully lay chicken breasts in pan and cook for 4-5 minutes per side until golden brown. Transfer to a plate lined with paper towels.
- Preheat oven to 425°F. Spread 0.5 cup marinara sauce on the bottom of a 9x13-inch baking dish. Arrange seared chicken breasts in a single layer over sauce.
- Top each chicken breast with 0.25 cup marinara sauce, spreading evenly. Divide mozzarella equally among the four breasts (0.5 cup per breast) and sprinkle remaining 0.25 cup Parmigiano-Reggiano over all.
- Bake uncovered for 15-18 minutes until mozzarella is melted and bubbling at the edges and the internal temperature of chicken reaches 165°F at the thickest part.
- Remove from oven and let rest for 3 minutes. Garnish with fresh torn basil and a final light drizzle of olive oil. Serve immediately over pasta or with crusty bread to catch the sauce.
Inspired by Nicole Gomes’s winning chicken parmesan. This is a plausible recreation, not the chef’s original recipe.