Chicken Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

MARINARA SAUCE

2 Tbsp extra virgin olive oil

1/2 medium yellow onion (1/2 cup chopped)

3 garlic cloves (finely minced)

28 oz crushed tomatoes

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp black pepper (freshly ground)

1 Tbsp fresh basil (or parsley, finely minced, plus more to garnish)

CHICKEN

4 skinless, boneless chicken breast halves

salt and freshly ground black pepper to taste

2 large eggs

1 cup panko bread crumbs, or more as needed

¾ cup grated Parmesan cheese, divided

2 tablespoons all-purpose flour, or more if needed

FRYING

½ cup olive oil for frying, or as needed

TOPPING

½ cup prepared tomato sauce

¼ cup fresh mozzarella, cut into small cubes

¼ cup chopped fresh basil

½ cup grated provolone cheese

2 teaspoons olive oil

Directions

MARINARA

Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.

Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.

Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.

Blitz w immersion blender if needed.

CHICKEN

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.

Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

ASSEMBLY

Preheat an oven to 450 degrees F (230 degrees C).

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

Notes

Add more marinara than it calls for. For crispier chicken, consider 1) broiling instead of baking, or 2) frying chicken, separately browning cheese, then assembling.

Nutrition

• Calories: 471 kcal
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 187 mg
• Sodium: 840 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 42 g