CHICKEN PARMESAN! STEP BY STEP! ❤

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is often less expensive and melts well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for frying.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken can be more affordable and still flavorful.

Gather fresh basil from the garden.

Prepare ingredients for marinara sauce: 2 cans of whole tomatoes, pinch of sugar, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1 tablespoon tomato paste, 3 minced garlic cloves, 1 bay leaf, kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, freshly ground black pepper, and 1 small chopped onion.

Heat 1/4 cup olive oil in a skillet over medium heat and sauté the chopped onion until translucent, about 1 minute.

Add minced garlic to the skillet and stir for about 1 minute.

Add dried parsley, oregano, garlic powder, onion powder, sugar, and tomato paste to the skillet and stir to combine.

Crush the whole tomatoes and add them to the skillet along with the chopped basil and salt. Stir and let simmer for 5 minutes, checking for seasoning.

Cut 2 chicken breasts in half lengthwise to make them thinner. If needed, pound them between plastic wrap to an even thickness.

Prepare breading station: Place 1 cup of flour in a bowl, beat 2 eggs with 1 tablespoon of water in another bowl, and place 1 cup of panko breadcrumbs in a third bowl. Season the breadcrumbs with 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper. Add chopped fresh parsley and basil to the breadcrumbs, then grate fresh parmesan into the mixture and mix well.

Dredge each chicken breast in flour, shaking off excess, then dip in the egg wash, allowing excess to drip off, and finally coat with the breadcrumb mixture, pressing to adhere.

Heat 2 1/2 tablespoons of olive oil in a cast iron skillet over medium heat. Test the oil's readiness by dropping in a bit of breadcrumbs; if it sizzles, it's ready.

Fry the chicken breasts in batches, cooking 3 at a time for about 3 minutes until golden brown, then flip and cook for another 3 minutes.

Remove the fried chicken from the skillet and set aside. Repeat with the remaining chicken breast.

Prepare a casserole dish by spreading some marinara sauce on the bottom.

Place the fried chicken in the dish and cover with more marinara sauce.

Sprinkle mozzarella and parmesan cheese over the chicken (not shown in the transcript but implied).

Bake in the oven until the cheese is bubbly (not shown in the transcript but implied).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens