Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 1/2 inch (1.25cm) thick
  • 1 cup (120g) all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 large eggs, beaten
  • 2 cups (200g) Italian-style breadcrumbs (panko is a good substitute)
  • 1/2 cup (120ml) grated Parmesan cheese
  • 1/2 cup (120ml) vegetable oil, for frying
  • 24 oz (680g) jar of your favorite marinara sauce
  • 8 oz (225g) fresh mozzarella cheese, sliced
  • 1/4 cup (20g) chopped fresh basil, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch).
  2. Arrange flour, beaten eggs, and breadcrumb/Parmesan mixture in separate shallow dishes.
  3. Dredge each chicken breast in flour, then dip in egg, then coat thoroughly with breadcrumbs. Press firmly to adhere.
  4. Place breaded chicken breasts on a wire rack and let them rest for 20 minutes.
  5. Heat oil in a large skillet over medium heat. Fry chicken breasts until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 4-5 minutes per side.
  6. Preheat oven to 375°F (190°C). Place fried chicken breasts on a baking sheet. Top each with marinara sauce and mozzarella slices.
  7. Bake until cheese is melted and bubbly, about 10-15 minutes.
  8. Sprinkle with fresh basil (if using) and serve immediately. Chicken Parm is ready!