WATCH: How To Make Chicken Parmesan
Breaded chicken fillets are given an upgrade with a chunky tomato sauce and gooey cheese melted on top.
This chicken dish is perfect for the weekend! The succulent chicken fillets are breaded and cooked until they turn to a beautiful golden brown color, and baked on a bed of chunky tomato sauce with a layer of mozzarella on top.
The melted and browned cheese makes this is a gooey favorite! It's delicious, whether served with your choice of pasta, steamed rice, or on its own.
Takes 40 minutes
Makes 4 servings
4 boneless chicken breasts, skins removed
2 medium eggs
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
1 1/2 cups diced tomatoes with Italian herbs
1/2 (190 gram) block mozzarella
Salt and ground black pepper, to taste
Oil, for pan frying
Preheat oven to 400 degrees F/200 degrees C.
On a cutting board, season chicken breasts with salt and ground black pepper to taste. Set aside.
Prepare breading station: In one shallow plate, add flour. Lightly season with salt and ground black pepper. In another shallow plate, break then beat eggs. Lightly season with salt and ground pepper. In a third shallow plate, mix panko and parmesan cheese. Set aside.
Dredge a chicken breast into the flour, then dip into the egg, then finally roll in the panko mixture. Set aside on a parchment-lined tray. Repeat with remaining chicken breasts.
Heat enough oil in a frying pan over medium heat for pan frying. Once hot, pan-fry each chicken breast until they turn light golden brown on both sides. (No need to completely cook chicken through as it will be baked again.) Set aside on a rack over paper towels and repeat with remaining chicken breasts until the chicken is golden brown in color. Set aside.
In a baking dish, spread a layer of the diced tomatoes. Place chicken breasts on top of the tomatoes. Grate mozzarella over each chicken breast.
Bake chicken in oven for 20 minutes or until the mozzarella has melted and become brown. Serve while hot.