Classic Chicken Parmesan Recipe

Classic Chicken Parmesan Recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parmesan is an easy, excellent chicken dinner.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

YIELD: 4 servings

INGREDIENTS:

2 Chicken Breasts, large, about 1 1/2 lbs.

1/2 cup All-Purpose Flour

1 tsp Salt

1/2 tsp Black Pepper

2 Large Eggs, beaten until frothy

1/2 cup Italian Bread Crumbs

1/2 cup Parmesan Cheese, grated or shredded

2 tbsp Light Olive Oil, to saute

24 oz Marinara Sauce

4 oz Mozzarella Cheese, shredded (about 1 cup)

1 tbsp Fresh Basil or Parsley, chopped for optional garnish

INSTRUCTIONS:

1. Preheat the oven to 425° Fahrenheit. Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. Season with the Salt and Pepper.

2. In a shallow bowl, stir together the flour, salt and black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together the breadcrumbs and parmesan cheese.

3. Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting the exess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.

4. Heat a large non-stick frying pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once the oil is hot, add chicken in batches (don't crowd the pan), sauteing 3-4 minutes per side or until golden brown and just cooked through.

5. Pour 1 1/2 cups of marinara sauce into a 9x13 inch baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups of marinara sauce, then cover with shredded mozzarella cheese. Bake uncovered at 425° Fahrenheit for 15 minutes or until cheese is bubbling. Garnish with chopped basil or parsley if desired. Serve with pasta and marinara sauce.

NOTES:

*For larger chicken breasts, pound the chicken between plastic wrap into even 1/3 inch thick cutlets.