Crispy Chicken Parmesan
A lighter, oven-baked version of the Italian-American favorite. Panko-breaded chicken breasts fried briefly then baked with tomato sauce and mozzarella. The dual cooking method ensures a crispy coating and juicy interior. Topped with fresh basil and parmesan for an aromatic finish. Comfort food at its finest.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 480 per serving
- Temperature
- 430°F
- Difficulty
- beginner
- Cost
- $15
Ingredients
- 2 count eggs
- 3 tbsp minced garlic
- 4 tbsp fresh parsley
- 3 count chicken breasts
- 1 cup Panko breadcrumbs
- 0.5 cup breadcrumbs
- 0.83 cup parmesan cheese
- 1 tsp garlic powder
- 0.5 cup olive oil
- 1 count onion
- 14 oz tomato puree
- 8 oz mozzarella cheese
Steps
- 1Marinate chicken in egg/herb mix.
- 2Coat in breadcrumb mix.
- 3Fry 4-5 mins per side.
- 4Make sauce with onion, garlic, tomato puree.
- 5Top chicken with sauce and cheeses.
- 6Bake 15-20 mins at 430°F.
Dinner