Introduction
Chicken Parm is Italian-American comfort food royalty. My version keeps the chicken crispy by breading it with Panko and Parmesan, frying it quickly to set the crust, and then finishing it in the oven so the cheese melts without making the breading soggy. It’s better than your local takeout spot.
Why You’ll Love This Recipe
- Crispy Breading: Panko crumbs ensure a crunch that holds up to the sauce.
- Juicy Chicken: Pounding the chicken thin ensures even cooking.
- Gooey Cheese: Mozzarella and Parmesan create the perfect melt.
- Family Favorite: Kids and adults both devour this.
- Easier Than You Think: The assembly line process is fast.
Ingredients
- 2 large chicken breasts, sliced in half horizontally and pounded thin
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 egg, beaten
- 1/2 cup flour
- Oil for frying
- 2 cups marinara sauce
- 1 cup shredded mozzarella
Instructions
- Set up 3 bowls: Flour; Egg; Panko mixed with Parmesan.
- Dredge chicken in flour, then egg, then Panko mixture.
- Fry in oil over medium-high heat until golden (2 mins per side). Drain.
- Place in baking dish. Top each piece with marinara and mozzarella.
- Bake at 400°F (200°C) for 15-20 mins until cheese is bubbly.
Tips
Don’t drown the chicken in sauce; just a spoonful on top keeps the edges crispy.