Chicken Parmesan
- 3 (11- to 12-ounce) boneless, skinless chicken breasts, cut in half horizontally
- Salt
- Freshly ground black pepper
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 large eggs, beaten
- 1 1/2 cups panko
- 1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
- 1 cup olive oil
- 3 cups Basic Tomato Sauce
- 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
- 8 ounces fresh mozzarella, cut into 12 thin slices
- Produce
- Basil, fresh (1/2 cup)
- Meat
- (11- to 12-ounce) boneless, skinless chicken breasts, boneless skinless (3)
- Condiments
- Tomato sauce, Basic (3 cups)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Black pepper, Freshly ground (1)
- Olive oil (1 cup)
- Salt (1)
- Bread & Baked Goods
- Panko (1 1/2 cups)
- Dairy
- 8 ounces fresh mozzarella, fresh (12 cut into thin slices)
- Parmesan cheese (1/2 cup)
- Whole milk (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 20, 2011 (1 year ago).
26 people saved this recipe.
