How to Make Chicken Parmesan
Chicken parmesan is one of the top recipes asked for in our house. It has a few more ingredients and steps, but it is totally worth it. Baked chicken parmesan adds a little crisp, that I just love for this recipe.
Because of the quick cooking time in the pan, it is important to have the chicken breasts cut in half so they are thinner. They cook faster too. If desired, you could flatten them with a mallet as well, but not necessary if they are cut in half.
We’ve created a video on how we make this delicious meal.
Pair the chicken with spaghetti and sauce, just like in Italian restaurants or pasta with alfredo sauce, whichever you prefer!
You can also make this Italian recipe with less chicken, and you will end up with more sauce and cheese per piece of chicken. And that is not a bad thing. I don’t think you can ever have too much cheese. Leftover chicken can be turned into a chicken parmesan sandwich, or cut into pieces and toss into pasta and you have a different spin on chicken parm and pasta (not to mention it will heat up quickly).
1/4 cup flour
1/2 teaspoon oregano
1/4 teaspoon salt
2 egg whites, beaten
3/4 panko crumbs
4 skinless chicken breast fileted
2 tablespoons olive oil
1/2 cup tomato sauce (tomato with basil works best)
1/2 cup parmigiano-reggiano cheese (grated)
3/4 cup mozzarella cheese
oven safe pan
Making Chicken Parmesan
Preheat oven to 450F.
In a bowl, combine the flour, oregano and salt.
In a separate bowl have the panko bread crumbs.
Take a third bowl, have the beaten egg whites.
Ensure that your chicken is thin and pound with a mallet. Thin chicken, helps the chicken cook quickly.
Dredge the chicken in the flour, then eggs whites and then panko.
Take 1 tablespoon of olive oil and get the pan hot to put the chicken in it.
Add the chicken and cook for 2 minutes. Add the remaining oil and flip the chicken and cook on the other side for 2 minutes.
Place the pan in the oven for 5 minutes.
Remove the chicken from the oven and turn the chicken and top with 2 tablespoons sauce, parmigiano-reggiano cheese and 3 tablespoons mozzarella.
Bake the chicken for an additional 6 minutes.
Serve with spaghetti, lasagna and additional heated sauce, if desired.