# Chicken Parmesan · Allrecipes

Chicken Parmesan · Allrecipes takes 35 min (15 min prep, 20 min cooking) and serves 4.

Recipe by allrecipes.com · original: https://www.allrecipes.com/recipe/223042/chicken-parmesan/  
Cuisine: Italian · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/chicken-parmesan-recipe (with step-by-step Cook Mode)

My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

## Ingredients (serves 4)

- 4 skinless, boneless chicken breast halves
- 2 large eggs
- 1 cup panko bread crumbs, or more as needed
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour, or more if needed
- ½ cup olive oil for frying, or as needed
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup freshly grated provolone cheese
- 2 teaspoons olive oil
- salt and freshly ground black pepper to taste

## Steps

1. Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Using a meat mallet, firmly pound chicken to an even 1/2-inch thickness.
3. Season both sides of the chicken breasts thoroughly with salt and pepper. Using a sifter or strainer, evenly coat the chicken breasts with flour on both sides.
4. In a shallow bowl, beat the eggs. In a separate bowl, mix bread crumbs and 1/2 cup Parmesan cheese. Dip each flour-coated chicken breast into the beaten eggs, then transfer to the bread crumb mixture, pressing crumbs firmly onto both sides. Repeat for each breast and let chicken rest for 10 to 15 minutes.
5. Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it shimmers. Cook chicken in batches to avoid overcrowding, browning until golden, about 2 minutes per side. Note that the chicken will finish cooking in the oven.
6. Transfer chicken to a baking dish. Top each chicken breast with 2 tablespoons of tomato sauce. Layer each breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle the remaining Parmesan over the top and drizzle each breast with 1/2 teaspoon olive oil.
7. Bake in the preheated oven until the cheese is browned and bubbly and chicken is no longer pink in the center, 15 to 20 minutes. Verify doneness with an instant-read thermometer, which should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

## Good to know

### Swaps

- No panko? Use regular dried bread crumbs, though the crust will be less crisp.
- No fresh mozzarella? Shredded low-moisture mozzarella works in its place.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven until steaming hot to help keep the crust crisp.

### Making it ahead

Bread the chicken up to a day ahead and keep it covered in the fridge until ready to fry and bake.