Chicken Parmesan Recipe

Recipe by:Chef John

"My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust."

4 servings 

Ingredients

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggsEggbeaters Original
Made with real, all-natural egg whites

1 cup panko bread crumbs, or more as needed
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil

1/2 cup prepared tomato sauce
All-natural, made from vine-ripened tomatoes

1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese

Prep

25 m
Cook

20 m
Ready In

1 h

Directions

Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).