Chicken Parmesan
Chicken parmesan, or chicken parmigiana is an Italian classic recipe
Yield: 4 people
Calories: 320kcal
Equipment
- No Special Equipment
Materials
- 2 chicken breasts skinless & boneless both cut in half
- 2 eggs beaten
- 1 cup panko bread crumbs
- ¾ cup parmesan cheese grated
- ½ tsp Italian Dry Seasoning
- 1 cup flour
- 4 tbsp olive oil
- 1 cup tomato sauce such as Bertolli
- ¼ cup fresh mozzarella
- ½ cup shredded provolone cheese
- ¼ cup Parmesan cheese for topping
- ¼ cup chopped fresh basil
- 1 lb pasta cooked according to directions on the box
Instructions
- Cook the pasta according to the directions on the box
- Add the Italian seasoning in a large bowl with the flour, for dredging
- Beat the eggs into another large bowl
- In a 3rd large bowl, add the Panke breadcrumbs
- Add 3/4 cup of parmesan cheese to the Panko
- Pre-Heat your oven to 425
- Prepare an assembly line of flour, beaten eggs and panko bread crumbs, in that order.
- Dredge the split chicken breasts into the flour, coating both sides
- Dip the floured chicken breast into the eggs and coat
- Put the egg covered chicken breast into the panko mixture and cover completely
- Heat 1 tbsp olive oil
- Fry the chicken breasts until golden, about 3-4 minutes on each side
- On a prepared baking sheet, place the chicken breasts on it
- Top each chicken breast with tomato sauce, basil, mozzarella cheese, provolone cheese, and parmesan cheese.
- Place in the 425 degree oven, and bake for 15 minutes
- Serve over Angel Hair Pasta
Video
Nutrition
Serving: 142g | Calories: 320kcal | Carbohydrates: 20g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 610mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 540IU | Calcium: 100mg | Iron: 0.8mg