Ingredients for Less saucy chicken Parmesan
- 3-4 chicken breasts, cut in half lengthwise
- 1 Tbs salt & pepper
- 2 eggs
- 1 cup panko bread crumbs, plus more as needed
- 3/4 cup grated Parmesan cheese, divided
- 2 Tbs AP flour, more if needed
- 1/2 cup olive oil for frying
- 1/2 cup or more of your favorite pasta sauce
- 1/4 cup fresh mozzarella, cut into slices
- 1/4 cup fresh basil or 2 Tbs dried basil
- 6 slices or so of provolone cheese
- 2 Tbs olive oil
- 1 Tbs garlic powder (optional)
Cooking Instructions for making Less saucy chicken Parmesan
Cut chicken, use a piece of plastic wrap to cover and pound meat. Pat dry and season with salt, pepper & garlic powder if using.
Set up your station: flour, whisked egg (add a splash of water) & panko bread crumbs with Parmesan cheese. Follow: flour, egg mixture then bread crumb mixture. Once all are done, put on a plate and put in fridge until oil is ready. Note: you could use a sifter to sift flour on top of chicken!
Pour oil into a pan over medium-medium high heat. You can tell it is done when you splash a little water & it begins to bubble. Preheat oven to 450.
Cook chicken in the hot oil until golden, about 2-3 minutes per side. The chicken will finish cooking in the oven.
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
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