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