Chicken Parmesan
Discover how to prepare my version of chicken parmesan! This beloved Italian-American dish features crispy, breaded chicken that’s first pan-fried, then baked with a savory tomato sauce, a blend of Italian cheeses, and flavorful herbs. It’s been a favorite in my family for years, and I can confidently say it’s the best I’ve ever tasted.
Ingredients
2 eggs
1 ball mozzarella
50g (1.75 oz) Provolone cheese
70g (2.45) Parmesan cheese
150g (5.3 oz) Panko bread crumbs
2 tbsp freshly chopped parsley
2 chicken breasts
2 tbsp all-purpose flour
7 tbsp Marinara sauce
1/2 tsp Garlic powder
150g (5.3 oz) spaghetti
Basilicum couple of leaves
Olive oil
Sunflower oil
Salt
Pepper
Method
1. Preheat the oven to 230°C (450°F).
2. Place the eggs in a bowl and stir well.
3. Cut the mozzarella in 1/2cm slices.
4. Grate the Provolone and Parmesan cheese.
5. Mix 3 tbsp grated Parmesan cheese through the breadcrumbs.
6. Butterfly the chickenbreasts. And sprinkle on both sides with salt and pepper.
7. Sprinkle the flour over the chicken, making sure all the chicken is covered with flour.
8. Now dip the chicken in the beaten egg and then in the breadcrumbs until everything is coated.
9. Place a frying pan with a layer of sunflower oil on medium/high heat. Fry the chicken for 2 minutes on each side until golden brown.
10. Place the chicken on a baking sheet lined with parchment paper and spoon 2 tbsp marinara sauce on each chicken. Then add the Provolone and 2 slices of Mozzarella on top. Then sprinkle with salt, pepper, garlic powder, parmesan cheese and 1 tbsp olive oil.
11. Bake the chicken golden brown in about 15-20 minutes.
12. Cook the spaghetti according to the instructions on the package.
13. Sprinkle the spaghetti with some olive oil, then add 3 tbsp marinara sauce, the parsley, salt, pepper and some torn basil leaves to the pasta and mix well.
14. Put the pasta on a nice plate followed by the chicken which you put on top. Finish with some basil leaves.
Enjoy!
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