Crispy Chicken Parmesan
This Chicken Parmesan is an oh so juicy chicken breast wrapped in a truly crispy, beautifully golden crust then smothered in marinara and mozzarella.
- 4 chicken breasts
- 1 teaspoon kosher salt
- 1 cup panko
- ½ cup Italian seasoned breadcrumbs
- ½ cup parmesan grated
- ¾ cup flour
- 2 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 whole eggs
- 2 tablespoon water
- olive oil
- 1 jar marinara
- 2 cups mozzarella cheese shredded
Slice chicken breasts in half horizontally. Pound the chicken breasts to an even thickness. Salt and pepper each side evenly. Approximately ⅛ teaspoon salt per side and a couple dashes of pepper.
Get three shallow dishes. In the first one mix together the flour, garlic powder, salt, and pepper. In the second one mix the eggs and water until thoroughly mixed. In the last one stir together the panko, Italian breadcrumbs, and the parmesan.
Take one pounded chicken breast and dip it into the flour mix. Shake off the excess. Then dip in the egg mixture allowing the excess to drain off. Finally dip in the breadcrumb mixture. Be sure to press each piece into the breadcrumbs so that each side is fully covered. Repeat until all pieces are coated.
Allow the pieces to sit for 5-10 minutes. Preheat oven to 425°
Coat the bottom of large skillet with olive oil and heat over medium high. Test the oil by dropping in a crumb from the coating. It should sizzle but not brown too quickly.
Once the oil is hot carefully place half the chicken breasts in skillet and brown until golden and crispy. Remove to a cooling rack and repeat with remaining chicken breasts.
Line cookie sheet with foil for easy clean up. Place chicken breasts on sheet pan leaving an inch in between. Spoon ¼ cup of marinara over each breast and then top with ¼ cup of cheese. Bake for 20-25 minutes.
Tips & Tricks
Place cooled chicken breasts in a single layer on a cookie sheet, and set in the freezer for 2 hours. Once frozen place in a freezer container or wrap in foil. Leave the sauce and cheese off until you are ready to bake. Layer on sauce and cheese just before baking. Bake from frozen for an additional 10 minutes.
- Pound the breasts to an even thickness. That will ensure that each part is evenly cooked and moist.
- Salt the chicken breasts so that they are fully flavorful and moist.
- When dipping the breast in the flour do it lightly and shake off as much flour as possible.
- Allow the egg wash to drip off so that it doesn't create a gummy coating.
- Heat oil just hot enough so that the outside is golden not burnt.
Calories: 372kcal | Carbohydrates: 26g | Protein: 40g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 156mg | Sodium: 1611mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 689IU | Vitamin C: 8mg | Calcium: 348mg | Iron: 3mg