Herb-Crusted Chicken Parm
Breaded chicken breast topped with marinara sauce and melted cheese. Pan-fried until golden, then finished in the oven for a crispy crust and warm, bubbly cheese layer.
Ingredients
Method
Pat chicken breasts dry with paper towels. Place between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet.
In a shallow bowl, whisk together flour, salt, and black pepper.
In a second shallow bowl, beat the eggs.
In a third shallow bowl, combine panko, parsley, rosemary, garlic, and parmesan cheese.
Coat each chicken breast in the flour mixture, shaking off excess. Dip into the egg, then coat fully in the herb-breadcrumb mixture, pressing gently so it adheres.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully lay the breaded chicken breasts in the pan.
Fry for 3–4 minutes on the first side until golden brown. Flip and fry for another 3–4 minutes on the second side. Transfer to a paper-towel-lined plate.
Preheat the oven to 400°F. Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
Arrange the fried chicken breasts in the dish. Top each with ⅓ cup marinara sauce, then ¼ cup mozzarella cheese.
Bake for 12–15 minutes until the cheese is melted and bubbling at the edges.
Remove from the oven and garnish with fresh torn basil. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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