An easy and tasty Chicken Parmesan that’s crispier than those usually found in restaurants.
4 skinless, boneless chicken breast halves Salt and freshly ground black pepper to taste 2 eggs 4 cups Italian bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons all-purpose flour, or more if needed 1-cup olive oil for frying 1/2 cup prepared tomato sauce 1/4-cup fresh mozzarella, cut into small cubes 1/4 cup chopped fresh basil 1/2 cup grated provolone cheese 1/4 cup grated Parmesan cheese 1-tablespoon olive oil
Preheat oven to 230º C (450º F). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat hammer to a thickness of about 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside. Mix breadcrumbs and 1/2 cup Parmesan in a separate bowl, set aside. Place flour in a sifter or strainer and sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1-cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. Finish cooking the chicken in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1-tablespoon olive oil. Bake in oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 74º C (165º F).