Italian Chicken Parmesan

Step 1

Pat the chicken breasts dry with paper towels and place them between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound each breast to an even 0.5-inch thickness, working from the center outward.

Step 2

Set up three shallow bowls: one with flour mixed with 0.25 tsp salt and 0.125 tsp pepper; one with beaten eggs; and one with panko combined with the Parmesan, remaining 0.25 tsp salt, and 0.125 tsp pepper. Working with one chicken breast at a time, coat thoroughly in flour, shaking off excess, then dip into egg, and finally dredge in the panko mixture, pressing gently so it adheres.

Step 3

Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute. Working in batches if necessary to avoid crowding, sear the breaded chicken for 3-4 minutes per side until golden brown and an internal thermometer reaches 165 °F.

Step 4

Transfer the seared chicken to a baking sheet. Preheat your oven to 400 °F while you prepare to top the chicken.

Step 5

Spoon marinara sauce evenly over each chicken breast, using about 3 tablespoons per piece. Top each with 0.25 cup shredded mozzarella, distributing it evenly so it covers the sauce.

Step 6

Bake in the preheated 400 °F oven for 8-10 minutes until the mozzarella is melted, bubbling at the edges, and lightly golden. The cheese should appear creamy and slightly browned in spots.

Step 7

Remove from the oven and let rest for 2 minutes. Garnish with fresh basil and serve immediately over pasta, with crusty bread, or as desired.