Chicken Parmesan
35 min6
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 |
| 60 g freshly grated parmesan cheese (for breading) | ||||||
| 2 eggs | Beat eggs; mix breadcrumbs, parmesan & garlic | |||||
| 100 g panko bread crumbs | ||||||
| 100 g Italian style bread crumbs | ||||||
| 1 teaspoon garlic powder | ||||||
| 45 ml oil | ||||||
| 680 g marinara sauce | ||||||
| 115 g shredded mozzarella cheese | ||||||
| 60 g freshly grated parmesan cheese (for topping) | ||||||
| fresh basil leaves, for serving | ||||||
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