Ingredients
For the Chicken:
4 boneless skinless chicken breasts
Salt and black pepper to taste
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs Italian seasoned or add 1 teaspoon of Italian seasoning to plain breadcrumbs
1/2 cup grated Parmesan cheese
Vegetable oil for frying
For Assembly and Baking:
2 cups marinara sauce store-bought or homemade
1-2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Fresh basil leaves for garnish
For Serving:
Cooked spaghetti linguine, or pasta of choice
Instructions
Preparing the Chicken:
Prep Chicken: If the chicken breasts are thick, slice them horizontally to create thinner cutlets. Alternatively, pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
Dredging Station: Set up three shallow dishes for dredging. Place flour in the first dish. Beat the eggs with water in the second dish. Mix breadcrumbs and 1/2 cup Parmesan cheese in the third dish.
Bread Chicken: Coat each chicken breast in flour, tapping off excess. Dip in egg mixture, then press into breadcrumbs to coat both sides evenly.
Cooking the Chicken:
Fry Chicken: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
Assembling the Dish:
Preheat Oven: Preheat your oven to 400°F (200°C).
Sauce & Chicken: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the fried chicken in a single layer over the sauce.
Add Toppings: Spoon additional marinara sauce over each chicken breast. Cover with shredded mozzarella and sprinkle with Parmesan cheese.
Baking:
Bake: Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
Serving:
Prepare Pasta: While the chicken bakes, cook the pasta according to package instructions.
Serve: Place chicken parmesan over the cooked pasta, garnish with fresh basil, and serve hot.
