Crispy Parmesan Chicken Recipe

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: breaded chicken parmesan, chicken parm, chicken parmesan, chicken parmesan recipe, chicken parmigiana, crispy chicken parmesan, easy chicken parmesan, homemade chicken parmesan, parmesan chicken

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 911kcal

Author: Chef Jessica Formicola

This crispy chicken parmesan is pan-fried until golden, then topped with marinara and mozzarella for an easy parmesan chicken recipe.

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Equipment

Ingredients

4 chicken breasts , boneless, skinless
1 cup flour
1/2 teaspoon nutmeg
Salt and pepper
2 eggs , beaten
1 1/2 cup plain bread crumbs*
1 teaspoon fresh oregano , finely minced
1 teaspoon fresh basil , finely minced
1 teaspoon Italian parsley , finely minced
1/2 cup Parmesan cheese , grated
1/4 cup unsalted butter , divided
3 tablespoons extra virgin olive oil , divided
1 cup marinara sauce , heated
1 cup smoked buffalo mozzarella** , shredded

Instructions

Heat the oven to 300°F and have a rimmed baking sheet waiting.
Place 1 chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a meat tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with the remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.
Grab three pie plates or mixing bowls. Work in batches to prevent overcrowding the pan. In bowl #1 mix the 1 cup flour, 1/2 teaspoon nutmeg and season with the Salt and pepper. In bowl #2 beat 2 eggs. In bowl #3 mix the 1 1/2 cup plain bread crumbs*, minced 1 teaspoon fresh oregano, 1 teaspoon fresh basil, 1 teaspoon Italian parsley and 1/2 cup Parmesan cheese.
In a large frying pan or skillet, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium heat.
Working briskly, dredge the chicken in the flour mixture, then the egg mixture and finally the breadcrumb mixture. Pressing the breadcrumbs into the breast.
Place each chicken piece into the hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on the baking sheet and into the warm oven.
Continue with remaining breasts, being careful to not crowd the pan. If the frying pan gets dry, melt an additional 1 tablespoon of the butter and 1 tablespoon of the olive oil.
When ready to serve, top each chicken piece with spoonful of the warmed 1 cup marinara sauce and shredded 1 cup smoked buffalo mozzarella**. The heat from the sauce should melt the cheese.
If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Notes

* You can use Italian seasoned bread crumbs, but then omit fresh herbs. If you don't have fresh herbs, add 1 tablespoon dried Italian seasoning to plain breadcrumbs.

**You can use any type of shredded Italian cheese, plain mozzarella, provolone, Parmesan.

Storage: You can store this leftover chicken parmesan recipe in an airtight container in the refrigerator for up to four days.

Freezing: You can also freeze it. Just make sure to tightly wrap it in plastic wrap and store it in an airtight container. It will last for up to three months.

Nutrition