Chicken Parmigiana Inspired By Memories at Olive Garden

Serves 2
Takes ~30 mins to make

Ingredients

• 1 boneless skinless chicken breast, halved
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 egg
• 1 tbsp water
• 1 cup Panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder
• 2 cups avocado oil (for frying)
• 1/4 cup marinara sauce
• 1 cup sliced mozzarella cheese

Steps

Preheat the oven to 400°F.

Prepare the Chicken Breast.

Butterflying the chicken breast, and cut it in half. To do this, place the chicken breast on a cutting board, and carefully slice it horizontally, almost all the way through but leaving it attached on one side. Open it up like a book. This will give you two thinner pieces, still attached at one edge. Then, fully separate these pieces by cutting through the attached edge to create two thin pieces.

Season each side with salt and pepper.

Next, lay each piece of chicken between two sheets of parchment paper. Pound the chicken with a rolling pin to get an even thickness of about 1/4 inch. This ensures even cooking and tender meat. After pounding, remove the chicken from between the parchment papers.

Get ready to coat the chicken.

In the first bowl, mix:

• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

In the second, beat:

• 2 eggs
• 1 tbsp water

In the third, combine:

• 1 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder

Coat the chicken.

Coat each chicken breast in the flour.

Then, dip into the egg wash.

Coat the chicken breast in the panko breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they adhere well, creating an even coating.

Fry the chicken.

Pour avocado oil into a skillet or frying pan until it reaches a depth of approximately 1 inch (about 2 cups depending on the pan size). Heat the oil over medium-high heat until it reaches a temperature of 350°F. Once the oil is hot, carefully place the chicken in the pan. Fry them for about 3-4 minutes per side until golden brown and crispy. The internal temperature of the chicken should reach 165°F.

Bake and broil.

Place cooked chicken on a wire rack set over a baking sheet, top with:

• 1/4 cup marinara sauce
• 1 cup sliced mozzarella cheese

Bake at 400°F for 5-10 minutes until cheese melts. Then broil on high for 2 minutes until you see golden brown spots on the cheese.

Garnish.

Optional: Serve with a side of spaghetti marinara. Garnish with grated Parmesan cheese and finely chopped parsley.

Equipment

parchment paper

a rolling pin

three shallow bowls

a wire rack and baking sheet

a 10-inch frying pan

a sharp knife

a cheese knife

a ladle

measuring cups and spoons

a tong

Metadata

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