Chicken Parmesan (Amazing and Tender)

 Hey Guys and Gals..

This Parmesan Chicken Recipe is one of my all time favorite meals. I love all things Italian.

 This comes out incredibly juicy, tender and perfectly crisp on the outside. It truly is the BEST chicken parmesan! 

You take thin cut chicken breast and bread them in a mixture of parmesan cheese and panko breadcrumbs. Next I pan fry them until golden brown then top them with marinara and mozzarella cheese. Broil to melt the cheese than serve! 

What I love most about this garlic parmesan chicken is that it stays crispy and does not get soggy! This recipe starts with a three step breading process. Flour, egg, parmesan cheese and breadcrumbs. To keep the chicken extra juicy I use skinless boneless chicken breast and cut them in half. I pound them out to a 1/2 inch thickness. This helps the chicken to cook evenly as well as shortening the cooking time. Fast quick cooking = more tender chicken..

Check out the Recipe-

INGREDIENTS:

Chicken Breast: Make sure to pound these out really thin! I would  cut the chicken breast in half length wise then pound them out. 

Olive Oil: Helps to keep the chicken from sticking to the pan and helps it get golden brown and crispy on the outside. All Purpose Flour: Gives the egg something to stick to. 

Eggs: Help to keep the breading onto the chicken. 

Panko Breadcrumbs: The panko breadcrumbs gives the breading a light and airy texture. I recommend using panko over regular breadcrumbs. It makes the breading a lot crunchier! 

Parmesan Cheese: 1/2 cup of parmesan cheese is added to the breading! When testing this recipe I kept adding more and more parmesan cheese to the breading. I felt it added some much needed salt and added so much flavor. Breading: Flour, Egg, Panko Breadcrumbs and

  Parmesan Cheese Mozzarella Cheese: I prefer to use fresh sliced mozzarella cheese over shredded prepackaged mozzarella. Pre shredded cheese contains additives that keep it from melting properly.

 Tomato Sauce: Use your favorite tomato sauce recipe or try my slow cooker tomato sauce! Basil: Is a must for topping this chicken parm!

DIRECTIONS:

Slice chicken in half: Start by cutting chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.

Bread chicken: Add flour to a shallow dish, set aside. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs. The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands. 

Pan fry chicken: Heat oil in a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.

Broil: Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly.

Serve: Immediately with tomato sauce on top and a sprinkle of basil for serving!

DON'T SWEAT THE TECHNIQUE:

What To Serve with this dish-

Serve with a big plate of pasta and extra tomato sauce on the side

 Zucchini Noodles for a low carb option Pasta with Garlic and Oil Egg Noodles

 Mashed Potatoes 

Pasta Carbonara 

Garlic Bread 

Roasted Garlic Brussels Sprouts 

Olive Garden Copycat Salad

ENJOY!