Instructions
Oven Lovin’: Crank up your oven to a toasty 450°F (that’s 230°C for the metrically inclined).
Chicken Spa: Place those chicken breasts between two sturdy plastic sheets—yes, a Ziploc will do. Now give them a good pounding, smooth side of the mallet please, until they’re about 1/2-inch thick.
Spice it Up: Season your flattened fowl with salt and pepper. Got a sifter? Flour those bad boys on both sides.
Egg Beat-It: Crack those eggs in a shallow bowl. Whisk ’em like you’ve never whisked before!
Breadcrumb Boutique: In a separate dish, mix the panko crumbs with ½ cup of Parmesan cheese. Voila!
Dip, Coat, Repeat: Immerse each flour-tinged chicken piece in the egg bath, then dredge through the breadcrumb mixture. Make sure you press firmly. Allow them to sit and ponder life for about 10-15 minutes.
Heat Wave: Get a skillet going with half an inch of olive oil. Make it shimmer on medium-high heat. Sizzle each chicken side until golden, roughly 2 minutes. Don’t worry; the oven will take it from here.
Assemble with Love: Nestle your chicken in a baking dish. Smother with tomato sauce and deck out with mozzarella, basil, and provolone.
Shower remaining Parmesan and don’t forget the final drizzle of olive oil.
The Finale: Bake until the cheese impersonates a bubbly brown sea and the chicken is just blushing pink in the center, around 15-20 minutes.
Use an instant-read thermometer for precision: 165°F or 74°C is your magic number.
Notes
Opt for a high-end tomato sauce for that extra wow factor. If basil is not your thing, go rogue with pesto or any Italian herbs that speak to your soul.
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