FOOLPROOF CHICKEN PARMESAN

Foolproof Chicken Parmesan image

Provided by Nancy Fuller

Time 1h

Yield 4 servings

Number Of Ingredients 12

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Four 6-ounce boneless, skinless chicken breasts, tenders removed
1 cup all-purpose flour
Kosher salt and ground black pepper
2 eggs
2 cups fine breadcrumbs
1/4 cup plus 1 cup finely grated Parmesan
1 tablespoon dried basil
1 lemon, zested
1/4 to 1/2 cup canola or grapeseed oil
2 cups marinara sauce (your favorite brand or homemade)
2 cups shredded mozzarella
4 fresh basil leaves, for garnish

Steps:

Preheat the oven to 425 degrees F.
Working two at a time, place the chicken breasts in a gallon-size resealable plastic bag and set on a flat work surface. Pound the chicken to an even thickness with a meat mallet or the back of a small, heavy pan. Remove from the bag and repeat with the remaining chicken.
Combine the flour and a pinch of salt and pepper in a shallow dish; whisk to incorporate. In a separate shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, 1/4 cup Parmesan, dried basil, lemon zest, 1 tablespoon salt and 1/4 teaspoon pepper; stir to blend.
Coat the chicken breasts completely with flour and shake off the excess. Dip in the eggs and then coat with the breadcrumb mixture. Place on a clean plate or tray and set aside.
Heat the oil over medium heat in a large skillet. Pan-fry the chicken on both sides until crisp and golden, 3 to 4 minutes per side. Remove to a foil-lined baking sheet or casserole dish.
Top each chicken breast with 1/2 cup of the marinara. Sprinkle the mozzarella and 1 cup Parmesan evenly over the top. Bake until the cheese is melted and the chicken is cooked through, 20 minutes. Top each breast with a basil leaf to serve.