Chicken Parmesan
Crispy, golden chicken topped with homemade tomato sauce, fresh mozzarella, Parmesan, and basil. This version keeps the chicken extra crisp by shallow frying it first, then adding the toppings and finishing everything under the broiler.
Ingredients
- 1 boneless skinless chicken breast, about 6–8 oz (170–225 g)
- Salt black pepper and paprika to taste
- 1/4 cup 30 g all-purpose flour
- 1 large egg
- 1/2 cup 50 g breadcrumbs, preferably Italian-style or panko
- 2 –3 tbsp neutral oil or olive oil for shallow frying
- 1/3 cup 80 g homemade tomato sauce
- 2 oz 55 g fresh mozzarella, torn or sliced
- 2 tbsp 10 g freshly grated Parmesan
- Fresh basil for serving
Instructions
- Flatten the chicken: Place the chicken breast between two sheets of parchment paper or plastic wrap. Pound to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
- Set up the dredge: Add the flour to one shallow bowl. Beat the egg in a second bowl and add the breadcrumbs to a third.
- Bread the chicken: Coat the chicken completely in flour, shaking off any excess. Dip into the beaten egg, then press into the breadcrumbs until evenly coated on both sides.
- Shallow fry: Heat the oil in an oven-safe skillet over medium to medium-high heat. Once hot, add the breaded chicken and cook the first side for about 3–4 minutes, until deeply golden and crisp.
- Flip and top: Flip the chicken and cook for another 1–2 minutes. Spoon the tomato sauce over the chicken, leaving some of the crispy edges exposed. Top with fresh mozzarella and grated Parmesan.
- Broil: Transfer the skillet under the broiler for 2–4 minutes, or until the cheese is melted and beginning to brown and the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove from the oven and finish with fresh basil and an extra sprinkle of Parmesan, if desired.