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ThermoPro recipes Short cut chicken parmesan

Short-Cut Chicken Parmesan

SERVES

2

PREP TIME

20MINS

COOK TIME

1HR

MODEL NUMBER

TP19

INGREDIENTS

  • 3/4 cups panko bread crumbs
  • 2 eggs
  • 2 boneless, skinless chicken breasts, sliced in half horizontally
  • kosher salt and pepper
  • Italian seasoning
  • 1 jar of your favorite marinara sauce (I like Rao's)
  • 4 slices of Provolone (or mozzarella)
  • 4 Basil leaves, plus more for garnish
  • 1/2 cup Parmesan-Reggiano cheese, grated
  • 1/4 teaspoon crushed red pepper (optional)

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HOW TO MAKE Short-Cut Chicken Parmesan

  • STEP 1: Turn the oven on to broil.

  • STEP 2: Add breadcrumbs to a shallow bowl

  • STEP 3: Beat the eggs in a second shallow dish.

  • STEP 4: Season the chicken with salt, pepper and Italian seasoning.

  • STEP 5: Dredge one piece of chicken into the egg mixture, turning to fully coat it on both sides.

  • STEP 6: Shake off any excess egg, then dip the chicken firmly into the breadcrumbs, turning to coat both sides and packing the crumbs onto the chicken.

  • STEP 7: Transfer the chicken to a plate and repeat with the remaining chicken pieces.

  • STEP 8: Heat 1/3 cup of olive oil in a large oven-proof skillet over medium-low heat, until the oil shimmers.

  • STEP 9: Add the prepared chicken and cook until the breading is golden-brown and crisp. The internal temperature of the chicken should have reached 165°F (74°C). For best results, I use a ThermoPro TP19 Instant-Read thermometer.

  • STEP 10: If oil begins to splatter, turn the heat down a bit. Right when it's done cooking, remove to a plate and sprinkle with salt. Repeat the process with the remaining chicken.

  • STEP 11: Pour 3/4 of the jar of marinara into the skillet and place cooked chicken breast on top of marinara. Top each piece of chicken with a couple tablespoons of sauce, basil leaf and provolone cheese.

  • STEP 12: Broil the Chicken Parmesan until the cheese is bubbly.

  • STEP 13: Serve with grated parmesan, crushed red pepper if using, and chopped basil.

  • NOTES: * You want a big enough pan so that your chicken isn't super crowded.

  • * The chicken will be bland if you don't generously salt it.

  • * The ThermoPro Instant read thermometer ensures your chicken is never undercooked and turns out perfect every time

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