Chicken Parmesan

Ingredients

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1/2 cup olive oil for frying
• 1/2 cup prepared tomato sauce
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup chopped fresh basil
• 1/2 cup freshly grated provolone cheese
• 2 teaspoons olive oil

Method

1. 1Preheat the oven to 450 degrees F (230 degrees C).
2. 2Place chicken breasts between two sheets of heavy plastic or in resealable freezer bags. Firmly pound with a meat mallet to a thickness of 1/2-inch.
3. 3Season chicken thoroughly with salt and pepper. Sprinkle flour over chicken breasts, evenly coating both sides.
4. 4Beat eggs in a shallow bowl. Mix panko bread crumbs and 1/2 cup Parmesan cheese in a separate bowl.
5. 5Dip a flour-coated chicken breast in beaten eggs, then transfer to the bread crumb mixture, pressing crumbs into both sides. Repeat for all breasts. Let chicken rest for 10 to 15 minutes.
6. 6Heat 1/2 inch of olive oil in a large skillet over medium-high heat until shimmering. Cook chicken in batches until golden, about 2 minutes per side.
7. 7Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce.
8. 8Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
9. 9Bake until cheese is browned and bubbly and chicken is cooked through, 15 to 20 minutes. Let rest briefly before serving.

Nutrition per serving