Breaded Chicken Parmesan with Marinara
Golden breaded chicken breasts topped with marinara and shredded mozzarella, baked until bubbly and finished with fresh basil.
Equipment
- Large skillet
- Baking dish
- Three shallow bowls
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts pounded to an even thickness
- 1 cup all purpose flour
- 2 large eggs beaten
- 2 cup Italian style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for frying, about 1/4 cup
- 2 cup marinara sauce homemade or store bought
- 2 cup shredded mozzarella cheese
- 1 tbsp fresh basil leaves for garnish
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F. Set up. Put flour, beaten eggs, and seasoned crumbs in three bowls.
- Bread. Coat each breast in flour, egg, then crumbs.
- Fry. Cook in olive oil over medium heat 4 to 5 minutes per side until golden.
- Top. Move to a baking dish, add marinara and mozzarella.
- Bake. Bake 20 to 25 minutes until bubbly and 165 degrees F inside.
- Garnish. Top with fresh basil and serve.
Notes
Substitutions: Panko with Italian seasoning can replace Italian style breadcrumbs.
Tips: Pound the chicken to an even thickness, fry in batches, and keep sauce off the edges to protect the crust.
Storage: Refrigerate 3 to 4 days and reheat on a baking sheet at 350 degrees F until 165 degrees F.