INGREDIENTS
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2large eggs
- 1cup panko bread crumbs, or more as needed
- ¾cup grated Parmesan cheese, divided
- 2tablespoons all-purpose flour, or more if needed
- ½cup olive oil for frying, or as needed
- ½cup prepared tomato sauce
- ¼cup fresh mozzarella, cut into small cubes
- ¼cup chopped fresh basil
- ½cup grated provolone cheese
- 2teaspoons olive oil
DIRECTIONS
- Set the oven to 450 degrees Fahrenheit (230 degrees C).
- On a stable, flat surface, sandwich chicken breasts between two sheets of strong plastic (resealable freezer bags work nicely). Use a meat mallet’s smooth side to firmly pound chicken until it is 1/2-inch thick. Use a lot of salt and pepper when seasoning chicken.
- Beat eggs in a bowl and set aside
- In another bowl, combine 1/2 cup Parmesan cheese with the bread crumbs and save.
- Chicken breasts should be evenly coated on both sides with flour that has been placed in a sifter or strainer.
- Beaten eggs are applied to a flour-coated chicken breast. Place breast in the mixture of bread crumbs, pressing crumbs into both sides. For every breast, repeat. Give the chicken 10 to 15 minutes to rest.
- In a large skillet over medium-high heat, heat 1/2 inch of olive oil until it starts to shimmer. Cook the chicken for two minutes on each side in the heated oil until browned. In the oven, the chicken will complete its cooking.
- Chicken should be moved to a baking dish. Add two teaspoons of tomato sauce to each breast. Equal amounts of mozzarella cheese, fresh basil, and provolone cheese are layered on top of each chicken breast. Top with remaining Parmesan and add 1/2 teaspoon olive oil to each.
- Bake in the preheated oven for 15 to 20 minutes, or until the cheese is browned and bubbling and the chicken breasts are no longer pink in the middle. In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)
- Your Chicken Parmesan is ready!
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