Parmesan cheese, shredded (for topping)Per piece of chicken
1 tbsp
Pasta, such as spaghetti (optional)1 lb
Steps
1
Preheat your oven to 425°F.
2
Set up three shallow bowls or pie pans for dredging. In the first bowl, beat two eggs and season with salt and pepper.
3
In the second bowl, combine flour, salt, and pepper.
4
In the third bowl, mix together Parmesan cheese, Italian breadcrumbs, panko breadcrumbs, and chopped parsley.
5
Cut the chicken breasts in half lengthwise to create six thin fillets. If they're uneven in thickness, cover with parchment paper and pound gently to even them out.
6
Coat each chicken piece with flour, shake off excess, dip in egg mixture, then coat with the breadcrumb-cheese mixture, pressing gently to adhere.
7
Heat the olive oil in a large skillet over medium-high heat until it's shimmering.
8
Fry 2-3 chicken pieces at a time for about 2-4 minutes per side until golden brown. Transfer to a paper-towel-lined baking sheet and repeat with remaining chicken.
9
Arrange all the browned chicken on a baking sheet and top each piece with marinara sauce.
10
Top each piece generously with mozzarella cheese, then add 1 tablespoon of Parmesan cheese on top.
11
Bake in the preheated oven for 15-20 minutes until the cheese is melted and the chicken is cooked through.
12
While the chicken bakes, cook 1 pound of pasta in salted boiling water until al dente if desired.
13
Plate the chicken Parmesan, garnish with fresh parsley, and serve with pasta if desired.
PrimedTableBETA
