Prep 10 mins
Cook 15 mins
This is a great recipe! I saw it on the Food Network and tweaked it at home. My picky family loved it!
- 4 boneless skinless chicken breasts (about 1-1/2 pounds)
- 1⁄2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup italian dried breadcrumbs (Add some Parmesan to Bread crumbs)
- 2 cups mozzarella cheese, shredded (8 ounce pkg)
- 1⁄2 cup parmesan cheese
- 1 lb spaghetti, cooked al dente
- 1 (10 ounce) jar marinara sauce
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and Parmesan.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Pour marinara sauce (right out of the jar) over the chicken and sprinkle with mozzarella, Parmesan, and basil. Add a little Olive oil over all. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Great recipe for chicken parm. I skipped the frying part and did all the cooking in the oven to make it more healthy. Made for ZWT 3!
My 1st time making this dish.... it wasn't as difficult as I thought ... The finished product is amazing!
Nice and easy recipe for Chicken Parm. I skipped the frying part completely and just baked the chicken. Nice flavors and simple to put together - a great recipe to share with a budding chef (which I did with my college aged daughter!). Thanks for sharing.