Enhanced Chicken Parmesan
Ingredients List
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2 large skinless, boneless chicken breast halves
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½ teaspoon kosher salt
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1 pinch ground black pepper
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½ cup flour
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1 egg, beaten
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¾ cup dry bread crumbs
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½ cup light olive oil for frying, or as needed
Cheese Topping:
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½ cup ricotta cheese
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½ cup shredded sharp white Cheddar cheese
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salt and freshly ground black pepper to taste
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½ teaspoon olive oil
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2 tablespoons grated Parmigiano-Reggiano cheese for topping
To Garnish:
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1 cup marinara sauce, heated, or more as needed
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1 tablespoon chopped fresh flat-leaf parsley
Instructions
Preheat the oven to 500°F (260°C) and line a baking sheet with aluminum foil.
Gently flatten chicken breasts by placing them between two sheets of plastic wrap until they are evenly thick. Set the breasts on a plate, season one side with kosher salt and black pepper, then sprinkle with flour. Press to coat evenly. Flip and repeat on the other side with salt, pepper, and flour.
Brush off any excess flour from the plate. Place the chicken back onto the plate and drizzle beaten egg over each breast, coating both sides. On a separate plate, spread half the breadcrumbs and coat the chicken on both sides, pressing the crumbs into the meat. Sprinkle the remaining crumbs over the chicken to ensure it is fully coated.
Heat 1/2 inch of olive oil in a skillet over medium-high heat. Fry the chicken for 2 to 3 minutes per side until golden and crispy. Transfer to the prepared baking sheet.
In a bowl, combine ricotta and Cheddar cheeses. Add salt, black pepper, cayenne, and olive oil. Spread half of the cheese mixture on each chicken breast, being careful not to spread it all the way to the edges. Top with Parmigiano-Reggiano cheese and drizzle with olive oil.
Bake on the center rack of the preheated oven until the cheese has melted, the chicken is cooked through with no pink in the center, and the juices run clear, about 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the chicken should register at least 165°F (74°C).
To serve, spoon warm marinara sauce in a circular pattern on each plate. Place the chicken in the center and sprinkle with freshly chopped parsley.
Chef's Tip
The creamy ricotta creates a fantastic base that pairs well with any melting cheese. I particularly enjoyed using Cheddar, but I'd love to experiment with other varieties like provolone, fontina, or even Gruyère.
If you prefer, you can swap out the chicken for veal—just follow the same method.
Editor's Insight:
We’ve estimated the nutritional value of the frying oil based on a 10% retention rate after cooking. This amount may vary depending on factors like cooking time, temperature, ingredient density, and the type of oil used.
Nutrition Information (per serving)
| 1010 | Calories |
| 46g | Fat |
| 85g | Carbs |
| 61g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1010 | |
| % Daily Value * | |
| Total Fat 46g | 59% |
| Saturated Fat 15g | 76% |
| Cholesterol 259mg | 86% |
| Sodium 2073mg | 90% |
| Total Carbohydrate 85g | 31% |
| Dietary Fiber 7g | 24% |
| Total Sugars 14g | |
| Protein 61g | 122% |
| Vitamin C 5mg | 6% |
| Calcium 414mg | 32% |
| Iron 7mg | 40% |
| Potassium 898mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5