Easy Chicken Parmesan Dinner (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts, halved lengthwise (to make 4 cutlets)
02 -
1 cup (120 g) breadcrumbs (Italian-style or panko for extra crunch)
03 -
1/2 cup (50 g) grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
2 eggs, beaten
09 -
1/2 cup (60 g) all-purpose flour
10 -
1/4 cup (60 ml) olive oil (for frying)
→ For the Topping & Sauce
11 -
1 1/2 cups (375 ml) marinara sauce
12 -
1 cup (100 g) shredded mozzarella cheese
13 -
1/4 cup (25 g) grated Parmesan cheese
14 -
1 tablespoon fresh basil or parsley, chopped (for garnish)
# Instructions:
01 -
If needed, pound the chicken cutlets to an even thickness (about ½ inch) using a rolling pin or mallet. Set up a dredging station: Bowl 1: Mix flour, salt, and pepper. Bowl 2: Beat eggs. Bowl 3: Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
02 -
Coat each chicken cutlet: Dredge in flour, shaking off the excess. Dip into the beaten eggs, coating completely. Press into the breadcrumb mixture until fully coated. Heat olive oil in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
03 -
Preheat oven to 400°F (200°C). Spread marinara sauce in a baking dish. Place crispy chicken cutlets on top. Sprinkle mozzarella and Parmesan cheese over each piece. Bake for 10-15 minutes until the cheese is melted and bubbly.
04 -
Garnish with fresh basil or parsley and serve over spaghetti or with garlic bread.
# Notes:
01 -
Use panko breadcrumbs and double-fry for an ultra-crispy crust.
02 -
To make it healthier, bake the breaded chicken at 400°F (200°C) for 20 minutes, flipping halfway.
03 -
For a low-carb version, substitute breadcrumbs with almond flour and crushed pork rinds.
04 -
Add red pepper flakes to the marinara sauce for a spicy kick.