Best Chicken Parmesan RestaurantQuality at Home

Name: Best Chicken Parmesan RestaurantQuality at Home
Total time: 95 min
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness (approximately 680g); 1 cup all-purpose flour (120g); 2 large eggs, beaten; 2 cups Italian breadcrumbs (200g), preferably panko for extra crispiness; 1/2 cup grated Parmesan cheese (50g); 1 teaspoon dried Italian seasoning; 1/2 teaspoon garlic powder; Salt; black pepper; 1/2 cup olive oil, for frying (120ml); 1 tablespoon olive oil (15ml); 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes (794g); 1 (15 ounce) can tomato sauce (425g); 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1 tablespoon sugar; 8 ounces fresh mozzarella cheese (225g), sliced; 1/4 cup fresh basil leaves, chopped (for garnish)

hertaste.net

Craving the best chicken parmesan This recipe delivers crispy cheesy perfection An ItalianAmerican classic made easy Skip takeout and make it tonight

View full recipe on hertaste.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hertaste.net.

Share this recipe:

Cooking tools:

Skillet
Baking sheet
Baking dish
Dish
Rolling pin
Meat tenderizer
Saucepan
Mixing bowl
Whisk
Tongs
Measuring cup
Measuring spoon
Grater
Oven
Stove
Spatula
Cutting board
Chef's knife
Kitchen scale
Instant-read thermometer
Plastic wrap
Paper towel
Pot
Wooden spoon
Ladle
Colander
Slotted spoon
Oven mitt
Plate
Fork

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness (approximately 680g)
1 cup all-purpose flour (120g)
2 large eggs, beaten
2 cups Italian breadcrumbs (200g), preferably panko for extra crispiness
1/2 cup grated Parmesan cheese (50g)
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt
black pepper
1/2 cup olive oil, for frying (120ml)
1 tablespoon olive oil (15ml)
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes (794g)
1 (15 ounce) can tomato sauce (425g)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon sugar
8 ounces fresh mozzarella cheese (225g), sliced
1/4 cup fresh basil leaves, chopped (for garnish)