Chicken Parmesan

Ingredients

• Salt (To taste, for seasoning chicken)
• Freshly Ground Black Pepper (To taste, for seasoning chicken)
• 2 Large Eggs (Beaten, for egg wash)
• 1 cup Panko Bread Crumbs (Or more as needed; for breading)
• ¾ cup Grated Parmesan Cheese (Divided; 1/2 cup for breading, 1/4 cup for topping)
• 2 tablespoons All-Purpose Flour (Or more if needed; for dredging chicken)
• ½ cup Olive Oil (For frying, or as needed to maintain approx. 1/2-inch depth)
• ½ cup Prepared Tomato Sauce (High-quality, divided; 2 tablespoons per breast)
• ¼ cup Fresh Mozzarella Cheese (Cut into small cubes; for topping)
• ¼ cup Chopped Fresh Basil (Freshly chopped; for topping)
• ½ cup Grated Provolone Cheese (For topping)
• 2 teaspoons Olive Oil (Divided; for drizzling, 1/2 teaspoon per breast)

Instructions

1. Gather the ingredients and preheat oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy-duty plastic wrap (or inside a resealable freezer bag) on a solid, level surface to avoid splattering.
3. Use the smooth side of a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch. This helps ensure even cooking.
4. Thoroughly season both sides of the pounded chicken breasts with salt and freshly ground black pepper.
5. Using a sifter or fine-mesh strainer, sprinkle all-purpose flour evenly over both sides of each chicken breast, ensuring a light coating. Shake off any excess.
6. In a shallow bowl, beat the eggs until the yolks and whites are fully combined. Set aside.
7. In a separate bowl, combine panko bread crumbs and 1/2 cup of grated Parmesan cheese. Mix well to distribute the cheese evenly.
8. Dip each floured chicken breast into the beaten eggs, ensuring thorough coating and allowing any excess egg to drip off.
9. Transfer the egg-coated chicken breast to the breadcrumb mixture, pressing firmly so the breadcrumbs adhere well to both sides. Repeat for remaining breasts.
10. Allow the breaded chicken breasts to rest for 10 to 15 minutes on a wire rack or clean surface. This rest period helps the breading adhere better during cooking.
11. Pour approximately 1/2 inch of olive oil into a large skillet or frying pan and heat over medium-high heat until it begins to shimmer and is hot enough for frying.
12. Carefully place the breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Cook for about 2 minutes per side, until golden brown. The chicken will finish cooking in the oven.
13. Remove the chicken breasts from the skillet and transfer them to a baking dish.
14. Top each chicken breast evenly with approximately 2 tablespoons of prepared tomato sauce.
15. Layer each chicken breast with fresh mozzarella cubes, fresh basil, and grated provolone cheese.
16. Sprinkle the remaining grated Parmesan cheese evenly over the top of each chicken breast. Drizzle each with 1/2 teaspoon of olive oil.
17. Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the chicken is no longer pink in the center.
18. An instant-read thermometer inserted into the thickest part of the chicken breast should register at least 165 degrees F (74 degrees C) to ensure it is fully cooked.
19. Remove the baking dish from the oven and let the chicken Parmesan rest for a few minutes before serving.
20. Serve immediately and enjoy!