Chicken Parmesan Recipe
Panko Breaded Chicken Breast Cutlets smothered with our House Marinara Sauce and baked with Provolone and Mozzarella Cheese. Served on a bed of Linguine Pasta.
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Ingredients
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Chicken and Breading
House Marinara Sauce
Cheese and Pasta
Method
Preparing Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with salt and pepper on both sides.
- 2
Breading Setup
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Breading the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Cooking the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 3-4 minutes per side, until golden brown. Transfer to a baking dish.
Making Marinara Sauce
- 5
- 6
Assembling and Baking
- 7
Assemble the Dish
Pour the marinara sauce over the cooked chicken breasts in the baking dish. Top each with provolone cheese and sprinkle with shredded mozzarella.
- 8
Bake the Chicken
Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden.
Cooking Pasta
- 9
Cook the Linguine
While the chicken is baking, cook the linguine according to package instructions until al dente. Drain and set aside.
Serving
- 10
Plate the Dish
Serve the chicken parmesan on a bed of linguine pasta. Garnish with fresh basil if desired.