Although I love my favorite chicken parmesan recipe – this one is definitely much simpler and easier to make on a weeknight. No dirtying a bunch of bowls as you coat and dip the chicken. Plus the chicken and sauce are all cooked in the same pan. Crunchy breadcrumbs are added to the top at the end of cooking to give this meal that much needed texture.
I really enjoyed the end result – I served it with some pasta and a salad. It was the perfect comfort of chicken parmesan with out as much fuss. Enjoy!
- 1 cup fresh bread crumbs
- 3 Tbsp. olive oil
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup all-purpose flour
- 2-3 boneless, skinless chicken breasts (1 pound), halved horizontally and pounded to thin evenly
- 3 Tbsp. canola oil
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Set aside in a bowl.
2. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil.
3. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
4. Place flour in a shallow dish. Season chicken with salt and pepper and coat with flour.
5. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining
cutlets and vegetable oil, as needed.
6. Reduce heat to medium-low and add tomato mixture to empty skillet and bring to a simmer.
7. Return cutlets to pan in even layer, pressing down to cover with sauce.
8. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes.
9. Sprinkle with bread crumb mixture and serve.
Source: adapted from Cook’s Country