Recipe Background
Crispy Chicken Parmesan combines crunchy, juicy textures with savory cheese and tangy tomato sauce, easy to prepare for a rewarding meal.
Crispy Chicken Parmesan is a dish that doesn't mess around. The chicken emerges golden-brown from its high-heat symphony of olive oil, enveloping the senses with a savory aroma that could charm even the most resistant palate. The panko breading gives it a satisfying crunch, a textural contrast that complements the juicy chicken underneath. Add a layer of tomato sauce to sing harmony with the tangy richness of melted provolone and mozzarella, and you've got a meal that's as comforting as a hug from an old friend.
Preparing this dish is more of an enjoyable journey than a laborious task. In the kitchen, there's a certain rhythm to pounding out those chicken pieces, seasoning them with just the right amount of salt and pepper. The mixture of Parmesan with breadcrumbs provides a nutty, crispy layer that adheres like a culinary coat of armor. With a dab of patience, as the chicken bakes under a blanket of cheeses and freshly cut basil, the reward is a melty, savory finish that pairs beautifully with any side dish you choose. This delight requires minimal fuss and offers maximum flavor explosions.
Ingredients
- 4 chicken breast halves skinless and boneless
- salt to taste
- freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- 3/4 cup parmesan cheese grated, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil plus more, to taste
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella cut into small cubes
- 1/4 cup fresh basil chopped
- 1/2 cup provolone cheese grated
Directions
- Preheat the oven to 450 degrees F.
- Place the chicken breasts between two sheets of heavy plastic wrap on a level surface.
- Firmly pound the chicken with the smooth side of a meat mallet or the bottom of a frying pan to 1/2-inch thickness.
- Season the chicken with the salt and the pepper.
- In a shallow bowl, beat the eggs.
- Mix the breadcrumbs and 1/2 cup of the parmesan cheese in a separate shallow bowl.
- Place the flour in a sifter or a strainer and sprinkle the flour over the chicken breasts, evenly coating both sides.
- Dip the flour-coated chicken in the beaten eggs, and then into the breadcrumb-parmesan mixture, pressing the crumbs to adhere on both sides of the chicken halves.
- Let the chicken rest for 10-15 minutes.
- In a large skillet over medium-high heat, add enough of the extra olive oil to fill about 1/2-inch and heat until it shimmers.
- Add the chicken halves into the hot oil until golden, about 2 minutes per side. Don't worry if the chicken is not cooked through yet, as it will finish cooking in the oven.
- Transfer the chicken to a baking dish.
- Top each chicken breast with 2 tablespoons of the tomato sauce.
- Layer each chicken breast with equal amounts of the mozzarella, the basil, and the provolone cheese.
- Sprinkle each of the chicken halves with the remaining parmesan cheese and the remaining 2 teaspoons of the olive oil.
- Bake until the cheese is browned and bubbly and the chicken is cooked through at 165 degrees F, about 15-20 minutes.
- Serve.
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