More ▾
Chicken Parmesan
By Lauren Allen · tastesbetterfromscratch.com
6
35 min
Breaded chicken breasts pan-fried until golden, then baked under marinara and melted mozzarella.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepButterfly chicken breasts horizontally into 6 halves | ||||||
| 3 boneless skinless chicken breasts, cut in half horizontally | Pat chicken dry, season with salt & pepper | Dip chicken in egg, coat in breadcrumbs | Pan-fry in oil 2 min per side, golden | Layer sauce, chicken, sauce & cheeses | Bake 450°F / 230°C, 10–15 min until bubbly | Garnish with basil, serve |
| 1/4 cup / 60 g freshly grated parmesan cheese (for breading) | ||||||
| 2 eggs | Beat eggs; mix breadcrumbs, parmesan & garlic | |||||
| 1 cup / 100 g panko bread crumbs | ||||||
| 1 cup / 100 g Italian style bread crumbs | ||||||
| 1 teaspoon garlic powder | ||||||
| 3 tablespoons / 45 ml oil | ||||||
| 24 oz / 680 g marinara sauce | ||||||
| 1 cup / 115 g shredded mozzarella cheese | ||||||
| 1/4 cup / 60 g freshly grated parmesan cheese (for topping) | ||||||
| fresh basil leaves, for serving | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free