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This Chicken Parmesan is crispy on the outside, juicy on the inside and topped with marinara sauce and delicious melted cheese! It's easier than you think!
2 (150-200 g/each) boneless skinless chicken breasts
½ cup (125 mL) buttermilk
½ cup (125 mL) all purpose flour
½ tsp (2 mL) Italian seasoning
¼ tsp (1 mL) salt
¼ tsp (1 mL) paprika
⅛ tsp (0.5 mL) black pepper
2 large eggs
½ cup (125 mL) seasoned bread crumbs
¼ cup (60 mL) + 2 Tbsp (30 mL) finely shredded Parmesan cheese
2 Tbsp (30 mL) canola oil
½ cup (125 mL) tomato sauce
⅔ cup (160 mL) shredded Mozzarella cheese
Preheat oven to 425°F (220°C). Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan, pound the thicker end of the chicken breasts until they are an even size from one end to the other.
Gather 4 shallow dishes to bread chicken:
- In one dish, add buttermilk.
- In another dish, stir together flour, Italian seasoning, salt, paprika, and black pepper.
- In the third dish, whisk eggs.
- In the fourth dish, combine bread crumbs and 1/4 cup Parmesan cheese.
Dip chicken in the buttermilk, then the flour to coat. Transfer chicken to dish with egg to coat and then transfer to bread crumb mixture pressing the crumbs into the chicken, so that it adheres well. Repeat with second chicken breast.
Heat a large, oven safe frying pan over medium heat and add oil. When oil is hot, add chicken breasts and brown for about 2 minutes per side, just until golden (this can happen quickly, so don't run away!). Remove from heat.
Top each chicken breast with half of the tomato sauce, Mozzarella cheese, and remaining 2 Tbsp Parmesan cheese.
Transfer oven safe frying pan to oven and bake until chicken is cooked through -- the chicken needs to reach an internal temperature of at least 165°F. Serve as desired over pasta or otherwise.
Looking for a different sauce to serve over your pasta? Check out our Alfredo Sauce!
No buttermilk? No problem! Swap this out for whichever Canadian milk you have in your fridge or make your own buttermilk by adding 1/2 tsp (2 mL) vinegar or lemon juice to milk.
Don't have an oven safe frying pan? Transfer the chicken to a baking sheet to finish cooking chicken.