Chicken Parmesan -- All you baby cows can relax!

Ingredients

• 4 pieces Boneless Skinless Chicken Breast (pounded to ~1/2 inch thickness)
• 1 teaspoon Salt (for seasoning the meat)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 cup All-Purpose Flour (for dredging)
• 2 pieces Large Egg (beaten; about half egg per chicken breast)
• 1 cup Panko Breadcrumbs (Japanese style)
• 1/3 cup Parmesan Cheese (finely grated, mixed into panko)
• 4 ounces Fresh Mozzarella (diced, 1 oz per chicken)
• 3 ounces Provolone Cheese (grated, sharper flavor)
• 1/4 cup Fresh Basil (chopped)
• 1/2 cup Marinara Sauce (store‑bought or homemade)
• 1/4 teaspoon Red Pepper Flakes (optional for heat)
• 1/4 cup Olive Oil (for frying; plus 1/2 tsp per chicken for baking)

Instructions

1. Pound the Chicken

   Place each chicken breast between two sheets of plastic wrap and pound with a heavy meat mallet until the thickest part is about 1/2 inch thick, making all breasts uniform.

   Time: PT5M

2. Season the Meat

   Generously season both sides of each pounded chicken breast with salt and freshly ground black pepper.

   Time: PT2M

3. Prepare the Breadcrumb Mix

   In a shallow bowl combine the panko breadcrumbs with 1/3 cup finely grated Parmesan; stir to distribute evenly.

   Time: PT3M

4. Set Up Dredging Stations

   Place 1/2 cup flour in a fine mesh sieve, beaten eggs in a second shallow bowl, and the panko‑Parmesan mixture in a third bowl.

   Time: PT2M

5. Coat the Chicken

   Using tongs, dip each chicken piece first into the flour (tap off excess), then into the beaten egg, and finally press firmly into the panko mixture, ensuring an even coating.

   Time: PT5M

6. Rest the Coated Chicken

   Lay the coated chicken breasts on a plate and let them sit at room temperature for 15 minutes so the crust adheres better.

   Time: PT15M

7. Prep Cheeses and Basil

   Dice the fresh mozzarella, grate the provolone, grate an additional tablespoon of Parmesan for topping, and chop the fresh basil leaves.

   Time: PT5M

8. Fry the Chicken

   Heat about 1/4 inch of olive oil in a large skillet over medium‑high heat. When a test breadcrumb sizzles and turns golden, add the chicken breasts and fry 2 minutes per side until the coating is golden‑brown but the interior is still raw.

   Time: PT8M

   Temperature: Medium‑high

9. Assemble in Baking Dish

   Transfer the fried chicken to a 9×13‑inch baking dish. Spoon 2 Tbsp marinara over each piece, sprinkle 1 oz mozzarella, a pinch of chopped basil, 1 oz provolone, and finish with 1‑2 Tbsp grated Parmesan. Drizzle 1/2 tsp olive oil over each breast.

   Time: PT5M

10. Bake the Chicken

    Place the dish in a pre‑heated 400°F oven and bake 15‑20 minutes, until the cheese is melted, lightly browned, and the chicken reaches an internal temperature of 165°F.

    Time: PT20M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven, let rest 2 minutes, then serve hot, garnished with any remaining fresh basil.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

22 g

Fat

22 g

Fiber

1 g