I can’t wait to show you today’s special, which is also one of my best-loved weeknight dinners - Chicken parmesan, with crunchy bread crumbs coating and a great three-cheese combo of parmesan, mozzarella and provolone. Does it sound irresistible now?
Not to mention that chicken parmesan is actually baked and not fried, so you’re saving yourself from extra fat and calories. It’s also a good recipe for your low-carb and low-sodium diets. I hope you’ll have a great time the kitchen cooking it up!
Preheat the oven to 450 degrees F (230 degrees C).
Thoroughly pound the chicken with a mallet. Season with salt and ground pepper.
Mix bread crumbs and ¼ cup parmesan cheese in a bowl.
Beat 2 eggs in a bowl. Whisk until well mixed.
Coat the the chicken breasts with flour.
Dip the flour coated chicken breasts into the egg, then coat them again with the bread crumbs. Set aside to allow the coating to somewhat dry off.
Heat the olive oil in a skillet until it starts to shimmer.
Place the chicken breasts into the skillet. Cook with medium heat until they become golden on both sides (you should spend about 2 minutes on each side).
Place the chicken in a baking dish and top the breasts with the tomato sauce, mozzarella cheese, parmesan cheese, olive oil, and fresh basil. Bake in the preheated oven for about 15 - 20 minutes until the cheese is brown.
Take out, and serve immediately while it’s still hot, preferably with a glass of tomato spearmint cocktail.
Mind the sodium content. The cheeses are a bit salty themselves, so you may not want to season the chicken with too much salt in the first place. If you’re on a low sodium diet, it’s better to make the chicken salt-free.
You can keep this chicken parmesan for a day or two in the fridge and microwave them for the next meal. Eating immediately out of the oven is much better though - the crispiness is at its peak new.
It’s a faux pas that I didn’t think of the foil earlier but you should definitely use it when baking the chicken. It’ll make cleaning up a hundred times easier!