I am so excited about this because it’s something I’ve always wanted to make and it was delicious. However, I learned I’m not too great at visual presentation so I’ve gotta work on that.
So I’ve seen chicken parm made on different cooking shows and stuff so I kind of just went off of various recipes, but I at least documented what it should look like at various stages.
- 4 boneless skinless chicken breasts
- whatever you typically use to season chicken (for me that’s salt, pepper, garlic powder & onion powder)
- all purpose flour
- 1 egg, beaten
- panko bread crumbs
- grated parmesan cheese
- dried basil
- dried oregano
- olive oil
- 1 jar pasta sauce
- shredded mozzarella cheese
Preheat oven to 400 degrees F.
Tenderize the chicken. This can be done with a meat tenderizer but if you don’t have one a rolling pin will do. Just make sure the chicken is in plastic wrap or a plastic storage back.
Season chicken on both sides. (Like I said before, I don’t really measure things so freestyle it).
Add flour to one bowl. Add beaten egg to another bowl. Combine bread crumbs with some parmesan cheese, dried basil and oregano in a third bowl.
Heat oil in large skillet over medium high heat.
Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is hot, add your chicken.
Cook each breast until golden brown, about 2-3 minutes on each side. Remove from pan and transfer to baking dish.
Cover each breast with your favorite pasta sauce, sprinkle with some grated parm and then put the shredded mozzarella on top.
Cook in preheated oven until cheese has melted, about 10 minutes.
And there you have it. And I paired mine with pasta (since we’re using pasta sauce, I might as well make pasta too right?)