Who doesn’t like a good chicken parm? This isn’t exactly a complicated recipe but it’s also not an easy one because you have to do a lot of things at the same time. I love making chicken parmigiana on the odd occasion but the problem is that you need up with a lot of dishes so if you don’t have a dishwasher (like me), you may want to keep this one for special occasions only. It’s a total crowd pleaser though so don’t hesitate to make it for a crowd.
Chicken Parmigiana
Preheat an oven to 220°C, set up a dredging station with three bowls: one with flour, the second with an egg beaten with a touch of water, and the third with seasoned panko breadcrumbs.
Pound chicken breasts to 1/2 inch thick then dip chicken into flour, egg, and then bread crumb mixture until coated.
Preheat oil in a large pan and lightly fry chicken on each side, about 4 minutes per side.
Place 300 ml of marinara sauce in the bottom of a rectangular baking dish, add browned chicken and top with heaping spoonfuls of marinara sauce, mozzarella, and parmesan.
Bake 20-25 minutes or until the cheese begins to brown and bubble and serve hot over pasta.