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
Temp
430°F
Difficulty
beginner
Servings
1
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
Instructions
- 1
Marinate chicken in egg/herb mix.
- 2
Coat in breadcrumb mix.
- 3
Fry 4-5 mins per side.
- 4
Make sauce with onion, garlic, tomato puree.
- 5
Top chicken with sauce and cheeses.
- 6
Bake 15-20 mins at 430°F.