A Delicious Dive into Chicken Parmigiana
Picture this: a plate brimming with crispy, golden chicken, glistening beneath a luscious blanket of rich Napoli sauce and gooey, melted cheese.
Ingredients
- Chicken Breasts – 4 pieces boneless and skinless
- Panko Breadcrumbs – 2 cups
- Mozzarella Cheese – 1 cups shredded
- Napoli Sauce – 1 cup store-bought or homemade
- Flour – 1 cup for dredging
- Eggs – 2 beaten
- Oil for Frying – Enough for a shallow fry
- Salt and Pepper – To taste
- Thick-Cut Chips Fries – For serving
- Mixed Salad Greens – For serving
Instructions
- Prepare the Chicken: Preheat your oven to 200°C (400°F). Season the chicken breasts with salt and pepper.
- Dredge the Chicken: Create a breading station by setting out three shallow dishes: one with flour, the second with beaten eggs, and the third with panko breadcrumbs. Dredge each chicken breast in flour, dip it into the beaten eggs, and then coat it with panko breadcrumbs until fully covered.
- Fry the Chicken: Heat oil in a large frying pan over medium heat. Once the oil is hot, carefully place the breaded chicken breasts in the pan and fry until they are golden brown on both sides, about 4-5 minutes per side.
- Bake to Perfection: Once fried, transfer the chicken to a baking dish. Spoon Napoli sauce over each breast, ensuring they are well-covered. Top with shredded mozzarella cheese.
- Finish in the Oven: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
- Serve: Serve the Chicken Parmigiana hot, accompanied by thick-cut fries and a side of mixed salad greens. Enjoy!