Classic Chicken Parm
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice chicken breasts in half lengthwise. Place each piece between two sheets of plastic wrap; pound with meat mallet or rolling pin into ¼-inch (5 mm) thickness. Season with salt and pepper.
Whisk together eggs, garlic powder and onion powder; transfer to shallow bowl.
Place bread crumbs and flour in two separate shallow bowls; coat chicken in flour, shaking off excess. Dip in egg mixture, then dip in bread crumbs, pressing to coat well.
Preheat oven to 425°F (220°C). Heat oil in large heavy-bottom skillet set over medium heat. Working in 2 batches, cook chicken for 3 to 4 minutes per side or until golden brown and crisp. Transfer to baking dish.
Top chicken with tomato sauce, mozzarella and Parmesan cheese; bake for 5 to 8 minutes or until chicken is cooked through and cheese is melted. Sprinkle with fresh basil before serving.
Leftover chicken can be refrigerated for up to 3 days in an airtight container; just reheat in microwave or oven. Perfect for sandwiches throughout the week!