This timeless classic has crispy breaded chicken smothered in a dreamy baked marinara and crispy cheese sauce!
The cheese sauce is baked then poured on top of the crispy chicken. It is a game changer! Look at that melty goodness.
It is hard to find someone who does not love Parmesan chicken and even if you are vegetarian a great substitute is eggplant. Peel the eggplant and cut into 1/4-inch slices. Continue the breading process as you would with the chicken and the rest of the directions! I have used eggplant in my lasagna before with this same Mariana and cheese. It turned out wonderful!
Store bought marinara is great but if you have the time, I love to use freshly made marinara for this dish. I have a recipe that is done in 1 hour and is superb. You can find it here. Classic Marinara
I like to serve it with a bed of arugula sprinkled with olive oil, and sea salt, but my favorite way is with spaghetti noodles. A simple al dente noodle tossed in olive oil, parmesan, salt and pepper. MAGNIFICO!
Chicken Parmigiana
Ingredients
- 2-3 chicken breasts, halved and flattened with a mallet
- 1 egg, beaten
- 1/2 cup flour
- 1 cup italian bread crumbs
- 1/4 cup heavy cream or milk
- 1 1/2 cups marinara
- 2 cups mozzarella cheese, shredded
- shredded parmesan cheese, for topping
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp italian seasoning
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the oven to 400°
- Slice the chicken breasts in half and beat to a thin even thickness with a kitchen mallet.
- Season the breasts with salt and pepper
- In 3 shallow dishes add flour to one, egg and the milk or cream, and then the breadcrumbs in a 3rd bowl. The cream is the secret to a juicy chicken.
- Whisk the egg and cream. Then season the flour with the italian seasoning.
- Dip the chicken in the flour, egg, then breadcrumbs. Add about 3 inches of vegetable oil to a large pan, over medium-high heat. Add the breasts, cook until the breasts are golden brown, and have a nice crust. Flip and continue cooking until done. A thermometer should read 165℉Move to a cooling rack or plate lined with paper plates.
- On a baking sheet pour on the marinara and then cover in the shredded mozzarella cheese. Bake for 10-15 minutes or until golden and bubbly.
- The next step is to pour the cheese sauce all over the chicken.Using a large spatula or pastry scraper, cut a square portion and scoop the sauce/cheese onto the chicken.
- Sprinkle with parm cheese and fresh parsley or basil.
- ENJOY!
