Homemade Chicken Parmesan Recipe

 If you're looking for a delicious, comforting dinner recipe, then you've got to check out my chicken Parmesan. For this recipe, I use panko and regular seasoned breadcrumbs. It gives you a nice kind of combination of really crunchy bits as well as the pieces that'll stick to the chicken and kind of coat the base. This is such an easy comfort meal that just a crowd pleaser. If you like this recipe, don't forget to share it with your friends and family. This recipe will be ready before you know it. So let's get started.

Ingredients

• Fresh parsley
• 4 boneless skinless chicken breast
• 2 large eggs beaten
• 1/3 cup All-purpose flour
• Salt
• Black pepper
• 1 cup panko breadcrumbs
• ½ cup freshly grated parmesan
• ½ cup Italian breadcrumbs
• 1 cup olive oil for frying
• 24 oz. marinara
• 2 cups mozzarella shredded or thinly sliced

Method

• Chop up a few tbsps. of fresh parsley. (I love the way this looks in the dish and I love the taste of parsley too. You can let me know in the comments if you disagree, but parsley is not just a garnish.)
• Strip the leaves from the stems. Give this a nice chop.
• You need four chicken breasts for this recipe. (But if you want, you could definitely scale this down to two breasts or even three.)
• Cut the chicken breasts down the middle. (We want them to cook quickly and really have a ton of flavor, so, more breading, more mozzarella, more marinara, more surface area.)
• Now give your chicken breast a really quick pound. (I use plastic mostly as a splatter guard cause if you've ever done this chicken, it can get a little bit messy.)
• Once your chicken's all prepped, you can set up your dredging station.
• Set this aside for just a minute.
• So right now you need three bowls. Small one is for the eggs.
• Crack two eggs into a small bowl. (It acts as the glue that holds all this deliciousness together.)
• Season your eggs with a pinch of salt and a little bit of pepper as well.
• Give it a whisk.
• In a bowl add 1/3 cup of all-purpose flour. (Don’t use too much cause it's a waste.)
• Add a pinch of salt and black pepper in it. Just mix it up.
• In a bowl add one cup of panko breadcrumbs, half a cup of Parmesan cheese, and then half of a cup of the seasoned Italian breadcrumbs.
• Add two tablespoons of chopped parsley, give it a quick mix.
• All mixed up and ready to go, let's start dredging.
• Your oven, by the way, should be at 425, nice and hot.
• Dip your chicken in that flour mixture.
• Get some good coverage, shake off the excess.
• Now dip your chicken into your egg, let it drip off.
• And now coat it in your breadcrumb mixture.
• Sprinkle some breadcrumbs on top and press it down. (You really want it to absorb and hold as much as possible.)
• Now place this onto a baking sheet.
• Repeat the process for the rest of the filets and then it will be ready to cook.
• Now, you're ready to start frying this up.
• Pour about a cup of olive oil into a pan. You want a big pan for this. Cook these up in batches over medium heat.
• Once oil starts shimmering, start frying your filets. Two by two or three by three, it's really up to you.
• These are going to cook up really quickly because they'll be finished in the oven.
• Do not worry about this cooking through completely; you're just giving it a really nice brown color.
• Cook it for three to four minutes per side, but watch it carefully because when you first put the chicken in there, the oil is really hot. As soon as you add the chicken in, it immediately brings the temperature down. So that first side, it'll actually cook quicker than the second side.
• After they acquire a really nice golden brown color they're ready to go back onto that baking sheet. And then just repeat this process for the rest of the chicken.
• (You can definitely make your own marinara if you want, I sometimes do. I used the readymade marinara this time.)
• Add a third to a half a cup of marinara on top of each of these filets and then some cheese, and then some more cheese.
• (Per my recipe, a generous sprinkle of mozzarella on top of that. By the way, if you want, you could definitely use like fresh mozzarella that you slice, it's totally up to you.)
• Now add a tablespoon of freshly grated Parmesan on top of each one of these.
• Place your baking sheet into the oven, at 425 about for 15 to 20 minutes or until the cheese is golden and bubbly, not burnt all over, just golden.
• When it’s done, plate it out.
•  Your delicious chicken parmesan is ready.