My favorite meal to order at Italian restaurants is eggplant parmesan- I can’t seem to get enough of it! I could probably eat the whole meal at Olive Garden even- I don’t dare look up how many calories that is because that would just ruin it! I know that I can’t ever get away with fixing eggplant at our house, but chicken is another story. I was surprised with how easy this meal was! It didn’t take long at all and the cooking time gave me time to prep other parts of the meal. Score!
A traditional chicken parm would be topped with mozzarella, but we didn’t have any so I just used extra parmesan. I based my recipe off of an AllRecipe.com recipe with some adjustments.
3 large chicken breasts, cut in half (lengthwise)
salt and pepper to taste
4 c Italian breadcrumbs
1 c grated Parmesan cheese
1 c flour
2 T olive oil for frying
1/2 c marinara sauce
1. Preheat oven to 450 degrees F.
2. Season halved chicken breasts with salt and pepper on both sides
3. Beat eggs in a shallow bowl and set aside.
4. Mix breadcrumbs with 1/2 c Parmesan in another bowl and set aside.
5. Place 1 c flour in a bowl and set aside.
6. Place chicken into flour bowl and coat both sides, then dip into beaten eggs. Transfer to breadcrumb mixture, pressing into both sides. Repeat for all chicken breasts.
7. Heat 2 T olive oil in a large skillet on medium-high heat until it simmers. Cook chicken until golden which is about 2 minutes each side.
8. Place chicken in a baking dish and top each breast with a spoonful of marinara sauce. Sprinkle parmesan on each breast.
9. Bake in oven until chicken breasts are no longer pink in the center, 15-20 minutes.
10. Serve over spaghetti and marinara.