The Best Crispy Chicken Parmesan
2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour (125 g)
1 cup seasoned breadcrumb (115 g)
2 cups marinara sauce (520 g)
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese (55 g)
fresh basil, thinly sliced, to serve
vegetable oil, for frying
How to Make It
Cut the chicken breasts in half widthwise to make 4 thin breasts.
Season the chicken with salt, pepper, and onion powder.
Coat the chicken in flour, then egg, and then bread crumbs.
Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
Transfer to a paper towel-lined plate to drain.
Preheat oven to 450°F (230°C).
Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them. Pour the marinara over the chicken.
Top with mozzarella slices and Parmesan.
Bake for 10-15 minutes, or until the cheese is browned and bubbling.
Serve with freshly chopped basil.
One Top Friendly
Cast Iron Pan
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