There’s absolutely NO denying that chicken parmesan is a great tasting dish. Every time we’re out at a restaurant and I see it on the menu, the only thing that stops me from ordering it is the knowledge that I can make it myself with probably a fraction of the fat/calories/sodium than the restaurant version.
This is one of those recipes that I learned from my awesome MOM years ago and have simply adjusted to suit my needs. No matter how many times I’ve made it, the end result is a beautiful juicy piece of chicken with next to no guilt.
*NOTE: I realize that there is cheddar cheese on my chicken parmesan in this post, and that’s simply due to the fact that I forgot to get parm this week. The recipe works well with most cheeses though! This recipe also makes a LOT!! Perfect for stocking your freezer!*
Easy Chicken Parmesan
What You Need:
- 5 boneless skinless chicken breasts
- 1 C panko bread crumbs (makes it extra crispy)
- 1/3 C whole wheat flour
- several dashes of salt & pepper
- 1-2 tsp garlic powder
- 1-2 tsp basil
- 1 egg
- a few splashes of milk
- extra virgin olive oil
- tomato sauce
- parmesan cheese (or melty cheese of choice)
What You Do:
– First you’re going to want to get your breading station all set up
– In a pie plate (or wide shallow bowl), mix together the bread crumbs, flour, salt, pepper, garlic powder and basil – set aside.
– In a bowl, whisk together 1 egg and a few splashes of milk.
– Set your egg wash and bread crumb mixture next you your frying pan just to make things simple.
– Pre-heat a frying pan to medium heat and drop about 1-2 tsp of olive oil on the pan.
– Pre-heat your oven now to 415 deg. F
– Here’s the biggie – SLICE each chicken breast in HALF lengthwise. This will ensure a quicker cooking time and believe it or not, juicier chicken. 😉
– Doing 1 half at a time, first dip the chicken in the egg-wash followed by the bread crumbs, until completely coated.
– Gently set in the frying pan to brown/crisp up.
– Pan fry for 2-3 minutes until the edges begin to look cooked.
– Carefully flip the breasts and if needed, add another drop of olive oil.
– Continue to fry for another 2-3 minutes.
– Don’t worry about cooking the chicken all the way through as you will be baking them as well to finish it up.
– Once both sides are browned, gently place the pieces in a large casserole. If you’re using 5 chicken breasts, you may need 2 casseroles to fit all 10 pieces like I did.
– When all of the chicken is breaded and browned, top each individual piece with some tomato sauce and a sprinkle of cheese.
– Bake at 415 degrees for 20 minutes.
– Serve with your favourite sides and enjoy! (goes great with a massive spinach salad!) 😉