This easy chicken parmesan is a tasty oven-baked bird dish that calls for little prep. Chicken is breaded, fried and then baked with sauce for a crispy and succulent important meal. Ready in an hour.
- Canola oil for frying
- 2 cups all-purpose flour
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 8 skinless boneless chicken thighs, pounded thin (1 1/2 pounds)
- Kosher salt and pepper for seasoning
- 8 ounces mozzarella cheese thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup marinara sauce
Preheat the oven to 350°.
In a large skillet, heat 1/2 inch of canola oil to 350°.
Meanwhile, prepare three shallow bowls: In the first bowl, add the flour. In the second bowl, beat the eggs together. In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese and season with salt and pepper.
Season the chicken with salt and pepper and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture.
Fry the cutlets in multiple batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
Arrange the fried chicken in a 9×13 baking dish and top each with ⅛ cup marinara sauce followed by mozzarella and parmesan cheeses. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
Calories: 418kcal | Carbohydrates: 35g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 192mg | Sodium: 866mg | Potassium: 484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 4mg