Crispy Chicken Parmesan

Ingredients

4 Chicken Breast halves (skinless, boneless)
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)
2 Egg
1 Cup(s) Panko Bread Crumbs or more as needed
¾ Cup(s) Parmesan Cheese (grated) divided
2 Tablespoon(s) All-Purpose Flour or more if needed
½ Cup(s) Olive Oil for frying, or as needed
½ Cup(s) Tomato Sauce
¼ Cup(s) Fresh Basil (chopped)
½ Cup(s) Provolone Cheese (grated)
2 Teaspoon(s) Olive Oil

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Nutrition

• Calories 471
• Protein 42.1g
• Carbohydrates 24.8g
• Fat 24.9g
• Cholesterol 186.7mg
• Sodium 840.3mg

How to make Crispy Chicken Parmesan

• 01
  Preheat your oven to 450 degrees F (230 degrees C)
• 02
  Beat eggs in a shallow Bowl and set aside.
• 03
  Mix the bread crumbs and ½ Cup of Parmesan cheese in a separate Bowl.
• 04
  Sift flour to evenly coat both sides of the chicken breast.
• 05
  Dip the flour-coated chicken breasts into the beaten eggs, then transfer them to the bread crumb mixture, pressing crumbs into both sides.
• 06
  Let the chicken rest for 10-15 minutes. Heat ½ inch of olive oil in a large Skillet on medium-high heat until it begins to shimmer. Cook your chicken until golden, about 2 minutes per side. Transfer the chicken to a baking dish, then top each breast with 2 Tablespoons of tomato sauce.
• 07
  Add an equal amout mozzarella cheese, basil, and provolone cheese to each chicken breast.
• 08
  Sprinkle the remaining Parmesan over the top and drizzle each with ½ Teaspoon of olive oil.
• 09
  Bake in the preheated oven until the cheese is browned and bubbly and the chicken breasts are no longer pink in the center, 15-20 minutes. An Instant-Read Thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• 10
  For the best results, use high-quality prepared tomato sauce. You can also substitute pesto or dried Italian herbs of your choice for basil, or omit them entirely.