Crispy Chicken Parm
Pounded thin chicken cutlets, breaded and pan-fried until golden, then smothered in marinara and melted mozzarella. Ready in 15 minutes and tastes like you spent way longer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 cup (store-bought) marinara sauce
- 1 cup mozzarella, shredded
Instructions
- 1
Place each chicken breast between plastic wrap and pound to 1/4-inch thick using a meat mallet or heavy pan.
- 2
Set up three shallow bowls with flour, beaten egg, and panko mixed with a pinch of salt and pepper.
- 3
Coat each chicken breast in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
- 4
Heat olive oil in a 12-inch skillet over medium-high heat. Once shimmering, slide in the breaded chicken.
- 5
Fry 3 minutes per side until golden brown and cooked through. Transfer to a plate.
- 6
Return chicken to the skillet, pour marinara over each piece, scatter mozzarella on top, cover, and cook until cheese melts, about 2 minutes.
Tools you’ll need
- meat mallet or heavy pan
- three shallow bowls
- 12-inch skillet
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
