Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds
- All-purpose flour: 1 cup
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Salt and black pepper: To taste
- Eggs: 2 large
- Milk: 1/2 cup
- Parmesan cheese, grated: 1 cup
- Panko breadcrumbs: 1 cup
- Spaghetti sauce: 2 (28-ounce) cans
- Mozzarella cheese, shredded: 1 pound
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken breasts with salt and pepper.
- In three separate shallow dishes, place flour, egg wash (eggs beaten with milk), and panko breadcrumbs mixed with Parmesan cheese.
- Dredge chicken in flour, then egg wash, and finally panko breadcrumbs.
- Heat a large skillet with 1/4 inch of vegetable oil over medium heat.
- Fry chicken for 2-3 minutes per side, or until golden brown.
- Transfer chicken to a baking dish.
- Spread spaghetti sauce over chicken.
- Top with shredded mozzarella cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
Nutritional Information:
- Calories: 550 per serving
- Protein: 30 grams
- Carbohydrates: 50 grams
- Fat: 25 grams
Dish Characteristics:
- Crispy, golden brown exterior
- Tender and juicy chicken
- Rich and flavorful marinara sauce
- Melty and gooey mozzarella cheese
User Comments:
- "This chicken parmesan was absolutely delicious. The chicken was cooked perfectly and the sauce was flavorful and tangy."
- "I loved the crispy coating on the chicken. It was so good, I almost ate the whole plate by myself."
- "This dish was easy to make and turned out amazing. I'm definitely going to make it again."
Special Precautions and Tips:
- Make sure to use a large skillet or baking dish to accommodate all the chicken breasts.
- Don't overcrowd the pan when frying the chicken.
- Chicken should reach an internal temperature of 165 degrees F (74 degrees C) before serving.
- The chicken parmesan can be stored in the refrigerator for up to 3 days.
