The ingredients and breading instructions for the baked parmesan chicken are the same as pan frying. If you prefer to bake the chicken instead of pan frying I recommend baking in a 400 degree oven for about 15 minutes or until the chicken reaches 165 degrees. Serve: Immediately with tomato sauce on top and a sprinkle of basil for serving!.Broil: Place chicken in a pan or sheet tray and top with mozzarella cheese.Cook 2-3 minutes on each side or until golden grown and cooked all the way through. Add chicken two at a time to the skillet. Pan fry chicken: Heat oil in a large skillet.This helps from getting the dreaded breading hands. The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine. Add egg to a shallow bowl and whisk, set aside. Bread chicken: Add flour to a shallow dish, set aside.Slice chicken in half: Start by cutting chicken in half horizontally.Basil: Is a must for topping this chicken parm!.Tomato Sauce: Use your favorite tomato sauce recipe or try my slow cooker tomato sauce!.Pre shredded cheese contains additives that keep it from melting properly. Mozzarella Cheese: I prefer to use fresh sliced mozzarella cheese over shredded prepackaged mozzarella.Breading: Flour, Egg, Panko Breadcrumbs and Parmesan Cheese.I felt it added some much needed salt and added so much flavor. Parmesan Cheese: 1/2 cup of parmesan cheese is added to the breading! When testing this recipe I kept adding more and more parmesan cheese to the breading.I recommend using panko over regular breadcrumbs. Panko Breadcrumbs: The panko breadcrumbs gives the breading a light and airy texture.Eggs: Help to keep the breading onto the chicken.All Purpose Flour: Gives the egg something to stick to.Olive Oil: Helps to keep the chicken from sticking to the pan and helps it get golden brown and crispy on the outside.Chicken Breast: Make sure to pound these out really thin! I cut the chicken breast in half length wise then pound them out.This will ensure the chickens extra crispy and never soggy. I start with a hot pan and make sure not to overcrowd the pan.It also helps the chicken to cook evenly. Pounding the chicken to a 1/2 inch thick keeps the cooking time down resulting in a juicier and tender piece of chicken.Replacing some of the breadcrumbs with parmesan cheese helps to keep the breading crispy on the outside and super cheesy.This dish is thought to have been inspired from one of my other favorites: Eggplant parmesan! What makes this recipe the best! Tomato sauce and mozzarella are added then broiled until gooey. What is chicken parmesanĬhicken parmesan also known as “Chicken Parmigiana” is a traditional Italian meal of thinly sliced chicken breast breaded then baked, pan fried or deep fried until crispy. Fast quick cooking = more tender chicken.
This helps the chicken to cook evenly as well as shortening the cooking time. I pound them out to a 1/2 inch thickness. To keep the chicken extra juicy I use skinless boneless chicken breast and cut them in half. Flour, egg, parmesan cheese and breadcrumbs. This recipe starts with a three step breading process. Broil to melt the cheese than serve! What I love most about this garlic parmesan chicken is that it stays crispy and does not get soggy! Next I pan fry them until golden brown then top them with marinara and mozzarella cheese. It truly is the BEST chicken parmesan! I take thin cut chicken breast and bread them in a mixture of parmesan cheese and panko breadcrumbs. It comes out incredibly juicy, tender and perfectly crisp on the outside. This Parmesan Chicken Recipe is one of my all time favorite meals. Here are more delicious chicken recipes to try!.Storage, Freezing and Reheating Instructions.Tips for making the BEST Chicken Parmesan.What to serve with this chicken parmesan recipe.