Recipes

Chicken Parmesan

Name: Chicken Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breast halves; salt and freshly ground black pepper to taste; 2 large eggs; panko bread crumbs, or more as needed; ¾ cup freshly grated Parmesan cheese, divided; all-purpose flour, or more if needed; ½ cup olive oil for frying, or as needed; ½ cup prepared tomato sauce; ¼ cup fresh mozzarella, cut into small cubes; ¼ cup chopped fresh basil; ½ cup freshly grated provolone cheese; olive oil

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12 Reviews 1 Photos

Quick Facts

Prep Time15 min

Cook Time20 min

Servings4

DifficultyMedium

Ere Nulim•04/05/2026•1 min read•Updated yesterday

2,244 views288 readers today52 sharesPopular on zyuzino.loc.city

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

—

Total Time:

35 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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

Ingredients

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 large eggs
panko bread crumbs, or more as needed
¾ cup freshly grated Parmesan cheese, divided
all-purpose flour, or more if needed
½ cup olive oil for frying, or as needed
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup freshly grated provolone cheese
olive oil

Directions

Gather the ingredients. Preheat the 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. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon 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.