Ingredients
2 boneless skinless chicken breasts (pounded to even thickness)
1 cup Italian style breadcrumbs (or panko for extra crunch)
1/2 cup freshly grated Parmesan cheese
2 large eggs, beaten
1 1/2 cups marinara sauce (homemade or store bought)
1 1/2 cups shredded low moisture mozzarella
Salt, pepper, and dried Italian herbs (oregano or basil)
Olive oil for frying
Instructions
1-Preheat oven: Set oven to 400°F (200°C).
2-Pound chicken: Pound chicken to about 1/2 inch thickness for even cooking.
3-Set up breading station: Prepare bowls with beaten eggs and a mixture of breadcrumbs, Parmesan, salt, pepper, and Italian herbs.
4-Coat chicken: Dip chicken in egg, then coat in breadcrumb mixture, pressing gently to adhere.
5-Fry chicken: Fry breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden.
6-Drain chicken: Place fried chicken on a wire rack to keep breading crisp.
7-Top chicken: Transfer chicken to baking dish, spoon marinara over, and top with shredded mozzarella.
8-Bake chicken: Bake at 400°F for 10-15 minutes until cheese bubbles and internal temp reaches 165°F.
9-Rest chicken: Let rest a few minutes before slicing to retain juices.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Drain fried chicken on a wire rack instead of paper towels to keep the breading crispy and crunchy.
💡 Pound chicken breasts to an even 1/2-inch thickness so they cook evenly and stay tender.
💡 Don’t overcrowd the pan when frying; work in batches to maintain a golden, crisp crust.
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan Fry, Bake
- Cuisine: Italian American
Nutrition
- Serving Size: 1 piece
- Calories: 520
- Sugar: 7g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg