The best Chicken Parmesan, with a layer of butter crunchy Panko roasted Crispy chicken topped with entrance to Mozzarella cheese is melted perfectly.
Best EVER chicken breast Crispy topped with homemade marinara sauce and provolone and mozzarella cheese is melted. Serve it with thin spaghetti to Italy's best classic restaurant favorite.
INGREDIENTS :
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella
- 1/2 teaspoon Kosher salt
- 4 chicken breasts boneless and skinless
- 4 tablespoons flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup shredded provolone cheese
INSTRUCTIONS :
- Preheat the oven to 375 degrees.
- Place the chicken breasts between two sheets of saran wrap or parchment paper.
- Using a rolling pin or flat kitchen hammer leveling 1/2-inch thickness.
- Season with salt and black pepper.
- In a shallow Bowl three Add flour one egg for one (and beat until combined) and panko and Parmesan cheese (and mixed).
- Dredge chicken in flour, then egg and finally press into panko mixture.
- Add the olive oil and butter to a frying pan cast iron over medium high heat
- Cook the chicken for 3-4 minutes on each side until golden brown (it will still raw in).
- Add the chicken to the Pan, add the marinara sauce on top and finally top with grated cheese.
- Cook for 18-20 minutes.