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–+ servings
Three Cheese Chicken Parmesan

Three Cheese Chicken Parmesan

Extra cheesy chicken parm topped with fresh mozzarella, provolone cheese, and parmesan cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • ½ cup minced onions
  • 2 tbsp minced garlic
  • 1 box Pomi strained tomatoes, or 28 oz. plum tomatoes, pureed
  • 1 cubanelle pepper, with a slit cut in the side
  • ¼ tsp. kosher salt
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 1 tbsp. fresh oregano
  • ½ cup chicken stock
  • 2 boneless skinless chicken breasts
  • ⅔ cup all purpose flour
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 2 cups plain dried breadcrumbs
  • 2 tbsp. each minced fresh rosemary, thyme, and oregano
  • 1½ cup grated Parmesan cheese
  • 1 cup vegetable oil
  • 1 cup shredded fresh mozzarella cheese
  • 1 cup shredded provolone cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Begin by making the Marinara Sauce: in a Dutch oven heat the olive oil on low heat and cook the onions and one tablespoon of the garlic until they're soft. Add the tomatoes, sugar, a tablespoon of the oregano, the cubanelle pepper, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer uncovered while you fry the chicken. Remove the pepper.
  • Split each breast in half, so that you have 4 thin cutlets. Using a meat pounder, pound them even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the kosher salt and red pepper flakes, a tablespoon of the minced garlic, the herbs, and one cup of the Parmesan.
  • Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- first flour, then eggs, and finally breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
  • When all the chicken is cooked. Top them with a spoonful of sauce (you can freeze the rest of the sauce). Then sprinkle on mozzarella, provolone, and a half cup of the parmesan cheese. Bake until the cheese is melted, about 5 minutes.

Nutrition

Calories: 350kcal
Keyword Chicken
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