This recipe for chicken parmesan is a very simple one you can make at home. It's a quick take on the classic Italian recipe you can only order at restaurants.
After the chicken breasts are trimmed, sprinkle salt, pepper and Italian seasoning on them and let them sit for about a half hour. In the meantime, pour about 1/4 inch of olive oil into a pan and get it heating just enough that when you drop in a few pieces of panko, it sizzles.
While the oil is heating, cover the chicken breasts with flour, dredge through beaten eggs and coat with the panko. Then dredge back through the egg and panko again. You want it crispy.
Heat your oven to 350 degrees Fahrenheit. Once you’ve got two good coats of goody on the chicken, drop it in your pan with hot oil. It should sizzle nicely. If the oil isn’t hot enough, the batter will fall off, so check it first. Brown both sides well and remove to a plate with paper towels to drain excess oil.
Once the oil is removed, put the breasts in an oven-safe dish and bake for about 35 to 40 minutes. Pour a little warm marinara and some fresh parmesan cheese over the top and serve with the side dish of your choice.