Quick And Easy Chicken Parmesan Recipe
This quick and easy Chicken Parmesan Recipe has been in my meal rotation for years. I love to serve it with angel hair pasta and a side salad (or Avocado Tomato Salad), although you can have it with any of your favorite pastas. And what’s more, if you’re lucky enough to have leftovers, it’s even better the next day!
This recipe is super simple, doesn’t take that many ingredients and is very tasty! If you’re having company over, this recipe is very impressive and will make them think you’ve been slaving in the kitchen all day!
Quick and Easy Chicken Parmesan consist of chicken breast, grated parmesan cheese, Italian style breadcrumbs, your favorite pasta sauce, shredded mozzarella cheese, a couple of eggs and some oil, for frying.
Let’s Make It!
If you’re breast are thick, split them in half, horizontally, as seen above.
The Secret To Tender Chicken Breast
I didn’t show it, but to really tenderize them, either put them between wax paper or put them in a freezer bag and pound them a few times on each side with a meat mallet or use a rolling pin. I’ve also used the bottom of a heavy water glass, but just be careful not too hit to hard and break it.
Mix the breadcrumbs and parmesan cheese together and beat the eggs. Dip the cutlets in the eggs first, then dredge in the breadcrumb mixture.
Fry them on both sides in the heated oil, until golden brown. It’s ok if they’re not 100% cooked, as you’ll be putting them in the oven to cook a little more.
Spread a thin mixture of sauce in the bottom of the casserole pan and place the fried chicken breast on top, then cover the tops of each piece of chicken with the rest of the sauce.
Cover with foil and bake for 20-25 minutes. Take out of oven and cover chicken with the mozzarella cheese and bake for another 10-15 minutes.
Serve with your favorite pasta. We prefer angel hair pasta, but you could use regular spaghetti, rigatoni, penne…just to name a few.
Tip – We use the sauce from the pan to put over the spaghetti, but you can also lay the chicken on top of the pasta, as well.
Serve with garlic bread and a salad and you have a fantastic meal that your family will ask for again and again!
- 2 lbs. boneless, skinless chicken breast
- 1 cup seasoned bread crumbs (I used Italian seasoned breadcrumbs)
- 1 cup grated parmesan
- 2 eggs
- 1 24oz jar of your favorite pasta sauce
- 2-3 cups of shredded mozzarella cheese
- Canola (or Olive oil) for frying
- Salt & pepper
- Pre-heat oven to 350 degrees
- Using a 9x13 casserole pan, spread a thin layer of pasta sauce.
- If the breast are thick, slice horizontally, making two cutlets. Put the chicken between a layer of wax paper or put into a ziplock bag and pound each cutlet, using a meat mallet or the bottom of a heavy water glass. (This will tenderize the chicken).
- Salt and pepper the chicken on both sides.
- Mix the egg in a shallow bowl, with a fork.
- Mix the breadcrumbs and the parmesan cheese together.
- Pour the oil into a skillet or frying pan about ¼" deep. Turn on skillet and let it heat up. Test with a little bit of breadcrumb mixture. If it sizzles, it's ready.
- Dip each chicken breast into the egg and then into the breadcrumb mixture. Fry on both sides until golden brown.
- Put a thin layer of sauce on the bottom of the casserole pan.
- Add chicken to your casserole pan.
- Pour the rest of the sauce over each piece of chicken.
- Cover with foil and bake 20-25 minutes.
- Remove foil and add the mozzarella cheese and bake about 15 more minutes, until cheese is melted.
- Serve immediately.
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