Chicken Parmesan Recipe
Hand pounded and breaded, lightly fried and topped with marinara and melted cheese. Served with pasta marinara.
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Ingredients
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Chicken Preparation
Marinara Sauce
Topping and Pasta
Method
Chicken Preparation
- 1
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thick using a meat mallet.
- 2
Season the Chicken
Season both sides of the chicken with salt and black pepper.
- 3
Prepare Breading Station
Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan cheese.
- 4
Bread the Chicken
Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with the bread crumb and cheese mixture.
- 5
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
Marinara Sauce
- 6
- 7
Add Tomatoes and Seasonings
Pour in the crushed tomatoes and add oregano, basil, salt, black pepper, and sugar. Stir to combine.
- 8
Simmer the Sauce
Reduce heat and let the sauce simmer for 15-20 minutes, stirring occasionally.
Assembly and Cooking
- 9
Layer Chicken and Sauce
Preheat the oven to 375°F (190°C). Place the fried chicken breasts in a baking dish and generously spoon marinara sauce over each piece.
- 10
Add Cheese
Sprinkle shredded mozzarella cheese over the marinara sauce on each chicken breast.
- 11
Bake
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- 12
Cook the Pasta
While the chicken is baking, cook the spaghetti or pasta according to package instructions. Drain and set aside.
- 13
Serve
Serve the Chicken Parmesan over a bed of pasta marinara and garnish with fresh basil leaves.