Ingredients
3 boneless skinless chicken breast halves
1 ¾ cups buttermilk, divided
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
½ loaf crusty Italian bread, crust removed, sliced into ½-inch slices
5 ounces grated Parmesan cheese, plus more for serving
1 ½ cups all-purpose flour
2 large eggs
1 quart Italian-American red sauce (marinara)
½ cup vegetable or canola oil
10 ounces fresh mozzarella cheese, cut into ½-inch chunks
2 tablespoons minced fresh parsley, basil, or a mix
Instructions
-
Marinate chicken: Mix 1 cup buttermilk, garlic, salt, and pepper. Submerge chicken breasts and refrigerate 1 hour.
-
Make bread crumbs: Toast Italian bread slices until dry and lightly golden. Pulse with Parmesan in food processor until coarse crumbs form.
-
Set dredging stations: Place flour in one dish, beat eggs with remaining ¾ cup buttermilk in second, and place bread crumb mixture in third.
-
Coat chicken: Shake off marinade, dredge in flour, dip in egg mixture, then coat with Parmesan bread crumbs.
-
Fry chicken: Heat oil in skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden. Drain on paper towels.
-
Assemble: Preheat oven to 375°F (190°C). Spread thin layer of red sauce in baking dish. Place chicken breasts, spoon sauce over each, top with mozzarella chunks.
-
Bake: Bake 20-25 minutes until cheese is melted and bubbly, chicken reaches 165°F internal temperature.
-
Garnish and serve: Sprinkle with parsley/basil and extra Parmesan. Serve hot with pasta, salad, or crusty bread.
Notes
Use fresh Parmesan for best flavor and crust texture.
Marinate chicken for moist, tender results.
Option to bake chicken instead of frying for a lighter version.
Substitute bread crumbs and flour with gluten-free options if needed.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 35 minutes
- Category: Main Course, Italian-American
- Method: Marinating, Frying, Baking
- Cuisine: Italian-American
- Diet: Gluten Free
