Restaurant-Style Chicken Parmigiana

Chicken Parmigiana was one of the very recipes I taught myself to cook, long before even considering going to culinary school. It was my favorite dish to order when we went out to a restaurant, and learning to recreate it at home seemed like such an accomplishment at a young age. I've made this dish countless times for friends and family, for catered events, and it continues to be a favorite. I've made a few tweaks to improve the overall recipe over the years, but this is now my tried-and-true version. The fresh mozzarella and homemade marinara really take this dish to the next level, earning it a restaurant-quality stamp of approval from my loved ones.

INGREDIENTS

• 6 Thinly Sliced, Boneless Skinless Chicken Breasts
• 2 C. Heavy Whipping Cream
• 2 C. All Purpose Flour
• 4 Large Eggs lightly beaten
• 4 C. Seasoned Panko Breadcrumbs
• ¼ C. Vegetable Oil
• 8 oz. Whole, Fresh Mozzarella, sliced
• Kosher Salt and Freshly Cracked Black Pepper
• Dried Basil or Italian Seasoning
• 1 C. Homemade Winter Marinara or your favorite jarred sauce

INSTRUCTIONS

Step 1: Preheat your oven to 350℉. Gather your ingredients and set up a four-part breading station as follows: 1) Heavy Cream, 2) Flour, 3) Eggs, 4) Panko Breadcrumbs. Season the flour and eggs lightly with salt and pepper. You'll also need one parchment-lined baking sheet.

Step 2: Using clean hands (a fork, or tongs, if preferred), begin dredging each piece of chicken, one at a time, through the breading station. Fully submerge the chicken into the heavy cream, then move into the seasoned flour, flipping to ensure that both sides are fully coated, before moving into the seasoned egg. Be sure to allow any excess egg to drip back into the pan before moving the chicken into the final coating, the panko breadcrumbs. Press the chicken into the crumbs, flipping to ensure that both sides are fully coated. Move the chicken onto the parchment-lined baking sheet. Repeat until all chicken pieces have been coated in the same process. Set aside.

Step 3: Heat a few tablespoons of vegetable oil in a cast iron (or heavy-bottomed saucepan) until hot.*

Add a few pieces of the prepared chicken into the hot oil and cook just until a golden-brown crust develops, and then flip the chicken over, about 3-4 minutes each side. Move the partially cooked chicken onto the second, clean parchment lined baking sheet. Repeat with the remaining chicken.

*Chef's Tip: You can test the pan's readiness by inserting the handle of a wooden spoon into the oil, and if small bubbles form, you are good to go. You can also sprinkle in a few drops of water into the pan to see if the drops sizzle but stand back so you don't burn yourself.

Step 4: Spoon a few tablespoons of marinara sauce onto each piece of chicken, then lay slices of fresh mozzarella on top, with a second drizzle of marinara over the cheese.

Step 5: Place the pan of chicken into the preheated oven for about twenty minutes to cook the chicken through. After twenty minutes, turn on your oven's broiler setting to high, and broil the cheese until it has fully melted and lightly browned.

Sprinkle chicken with fresh or lightly crushed dried basil just before serving.

Chicken Parmigiana is a classic Italian dish traditionally served over pasta with additional marinara but is also delicious with mashed potatoes and a fresh garden salad.

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