Hi! Guess what my favorite thing to order at Olive Garden is. C’mon, guess! I’ll give you a hint. See that pic up there? It looks like that. Only with less love.
You got it!! Look at you! So smart. I can’t wait to share this recipe with you. This recipe is even better than my grandmothers. Mostly because my grandmother never made me Chicken Parmesan. Not being Italian and all….
Hope you enjoy this recipe as much as we did! The outside of the chicken was super crispy while the inside was tender and juicy. YUM!
- 1 lb. chicken breasts, cut into 1/2 inch thick cutlets
- 1/2 cup flour
- 1 tsp seasoned salt
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese (not the kind in the green can. The GOOD stuff)
- 1/2 cup panko bread crumbs
- 3 Tbsp olive oil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- In a wide shallow dish, combine flour and seasoned salt. In the next wide shallow dish, beat the egg with about 2 tsp water. In a third wide shallow dish, combine the cheese and bread crumbs.
- Dip the chicken in the flour, turning to make sure all sides are coated. Shake it a little to make sure the excess flour comes off. Next, dip the flour-coated chicken in the egg wash, turning to coat. Let the excess egg drip off, then go for the cheese and breadcrumbs! Turn again to make sure all sides are well coated. Let rest on a plate and repeat with the other pieces of chicken.
- Heat the olive oil in a large oven-proof skillet over medium heat. Once the oil is hot and shimmering, add the chicken. Cook until the meat is cooked through and the crumb is golden brown, about 4 minutes per side.
- Remove chicken to a plate, wipe out the skillet, and put the chicken back in the skillet. Top each piece with about 2 Tbsp marinara sauce and 2 Tbsp mozzarella cheese. Place under the broiler until the cheese is bubbly and slightly browned.
- Serve with spaghetti or angel hair pasta and marinara sauce. Garlic bread wouldn’t hurt. Maybe a nice salad. Oh! And who could forget dessert? Man. I must be HUNGRY!