Chicken Parm Two Ways

10 mins Prep Time

25 mins Cook Time

Written By

Nadia Boachie

What more could you ask for in a chicken parm recipe! Juicy chicken breast smothered in marinara and topped with cheese and fresh basil. Chicken parmesan is such an easy dish and it does not disappoint. It can be served over pasta, between a bun or eaten on its own! It is a hearty, filling, and classic Italian dish that can be upgraded by using delicious fresh cheese, homemade bread crumbs, favourite marinara sauce and fresh basil. Natasha's Kitchen writes this chicken parmesan recipe and there are only minor changes made to the instructions and ingredients. Chicken parmesan is forgiving and exact measurements are not a necessity to achieve a fantastic dish! Follow the process and you'll have yourself a homey Italian lunch or dinner.

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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Chicken Parm

2 chicken breasts (large), about 1 1/2 lbs
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
3/4 cup Italian bread crumbs (if bread crumbs are plain add 1 teaspoon each of dried oregano, basil, thyme and 1/4 teaspoon of rosemary)
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
3 cups of marinara sauce homemade or store bought
1 cup mozzarella cheese, grated
1 tablespoon fresh basil or parsley, chopped (optional garnish)

Directions

Chicken Parm

8 Steps

Step 1

Preheat oven to 425˚F.
Step 2

Trim chicken breasts and slice in half lengthwise so you end up with 4 equal-thickness cutlets.
Step 3

For large chicken breasts, pound your chicken between plastic wrap into even 1/3"-thick cutlets and season with salt and pepper.
Step 4

In a shallow bowl, stir together 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup Parmesan cheese.
Step 5

Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
Step 6

Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), cook 3-4 minutes per side or until golden brown and just cooked through.
Step 7

Pour 1 1/2 cups of marinara into a 9x13" casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Step 8

Serve over pasta or in-between a bun.

Ingredients

Chicken Parm

2 chicken breasts (large), about 1 1/2 lbs
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
3/4 cup Italian bread crumbs (if bread crumbs are plain add 1 teaspoon each of dried oregano, basil, thyme and 1/4 teaspoon of rosemary)
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
3 cups of marinara sauce homemade or store bought
1 cup mozzarella cheese, grated
1 tablespoon fresh basil or parsley, chopped (optional garnish)