Chicken Parmesan


  • 4 skinless, boneless chicken breasts
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ cup chopped fresh basil (optional)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1, 15-ounce can tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup olive oil


  1. Preheat oven to 450 degrees F.
  2. Place chicken breasts in resealable freezer bag. Pound chicken until ½-inch thick.
  3. Season chicken with salt and pepper.
  4. Beat eggs in shallow bowl; set aside.
  5. In a separate bowl, mix: breadcrumbs, Italian seasoning and garlic powder with ½ cup Parmesan cheese. Set aside.
  6. Evenly coat both sides of chicken breasts with flour.
  7. Dip flour-coated chicken breasts, one at a time, in beaten egg. Then coat both sides with breadcrumb mixture. Set aside while you prepare the skillet.
  8. Heat 1 cup olive oil in a large skillet on medium-high heat. Cook chicken until golden brown (about 2 minutes on each side).
  9. Place chicken in a baking dish. Top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  10. Bake about 15 to 20 minutes until cheese is browned and bubbly. An instant-read thermometer inserted into the center of chicken breast should read at least 165 degrees F.