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| Chicken Parm |
Ingredients
- 2 eggs
- 1 cup olive oil
- 4 cups panko bread crumbs
- 4 skinless, boneless chicken breast halves
- 1/2 cup prepared tomato sauce
- Salt
- 1/2 cup grated provolone cheese
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
Directions : You should preheat the oven to 450 degrees F (230 degrees C).
You should put the chicken breasts in resealable freezer bags on a solid, level surface. You should pound the chicken firmly with the smooth side of a meat mallet. The next thing is for you to season the chicken thoroughly with pepper and salt.
You can now beat the eggs in a very shallow bowl and then set them aside.
You should mix the bread crumbs and add
Beat eggs in a shallow bowl and set aside.1/2 cup Parmesan in a separate bowl. You should place the flour in a strainer and sprinkle it over the chicken until it is evenly coated.
You can now dip your coated chicken into the beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat one cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side.
The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
