Parmesan Mozzarella Chicken (Printable Recipe Version)
Tender chicken wrapped in a crispy layer, finished with mozz, garlic, and parmesan. Cozy and rich, this one always hits the spot.
# Ingredients You’ll Need:
→ For the Chicken
01 -
2 tablespoons olive oil
02 -
0.25 teaspoon black pepper
03 -
0.5 teaspoon salt
04 -
1 teaspoon Italian seasoning
05 -
100 grams Italian-style bread crumbs
06 -
60 milliliters milk
07 -
2 large eggs
08 -
65 grams all-purpose flour
09 -
4 boneless, skinless chicken breasts
→ For the Topping
10 -
2 garlic cloves, minced
11 -
100 grams shredded mozzarella cheese
12 -
100 grams grated Parmesan cheese
# Steps to Make It:
01 -
Dish it up hot and grab your go-to sides to round things out.
02 -
Pop in the oven for 20-ish minutes till the cheese looks gooey and golden, and the chicken hits 74°C inside.
03 -
Once the chicken is in the baking dish, mix garlic, mozzarella, and the last bit of Parmesan together, then pile that cheesy goodness on each piece.
04 -
Get your skillet hot with the olive oil over medium heat. Let the chicken sizzle for about 3 or 4 minutes on each side till you see that nice golden crust.
05 -
Take every chicken breast, roll it in flour first, dunk in the egg and milk, then finish by covering with the cheesy breadcrumb mix.
06 -
Bring out three bowls: toss flour in one, crack those eggs and milk together and whisk them in another, and for the last bowl, blend bread crumbs with seasoning, the salt and pepper, plus half the Parmesan.
07 -
Flip your oven on and set it to 190°C to warm up.
# Extra Information:
01 -
Panko swaps in easy for extra crunch.
02 -
Sprinkle red pepper flakes if you want more kick.
03 -
Tastes awesome with fresh salad, pasta, or some roasted veggies.
04 -
Keep leftovers chill in the fridge for 3 days max. Warm them in the oven to bring back the crisp.