This Chicken Parmesan is crispy on the outside, juicy on the inside and topped with marinara sauce and melted cheese! It’s easier than you think!
Made in partnership with Dairy Farmers of Manitoba
PRINTABLE RECIPE & NUTRITION INFO:
2 boneless skinless chicken breasts (150-200 grams each)
½ cup buttermilk
½ cup all purpose flour (65 grams)
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon black pepper
2 large eggs
½ cup seasoned dry bread crumbs (60 grams)
¼ cup + 2 tablespoons finely shredded Parmesan cheese (20 grams + 10 grams)
2 tablespoons canola oil
½ cup tomato sauce
⅔ cup shredded mozzarella cheese (50 grams)
Preheat the oven to 425 degrees F.
Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other.
Gather 4 shallow dishes to bread your chicken.
In one dish, put your buttermilk.
In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
In the third dish, whisk your eggs.
In the fourth dish, combine your bread crumbs and 1/4 cup Parmesan cheese.
Dip your chicken in the buttermilk, then the flour to coat. Move the chicken to the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the second chicken breast.
Heat a large pan over medium heat and add the oil.
When the oil is hot, add the chicken breasts and brown for about 2 minutes per side, just until golden (this can happen quickly, so don’t run away!).
Top each chicken breast with half of the tomato sauce, mozzarella cheese, and the 2 tablespoons Parmesan cheese.
Bake at 425 degrees F until cooked through — the chicken needs to reach an internal temperature of at least 165 degrees F. Serve as desired over pasta or otherwise.
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