Ingredients
2 large chicken breasts, halved horizontally to make 4 fillets
2 large eggs
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 1/4 cups panko bread crumbs
1 cup oil, for frying
1/4 cup parmesan cheese, grated
1 tbsp onion powder
1 tsp salt
1/2 tsp black pepper
For the sauce:
1/2 cup onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 1/2 cups tomato puree
2 tsp sugar
1 tsp salt
1/4 tsp black pepper
For the topping:
8 oz mozzarella cheese, sliced
1 tbsp fresh parsley, chopped
Instructions
- Season chicken fillets with salt and pepper.
- Whisk eggs with minced garlic and parsley in a shallow bowl.
- Mix panko breadcrumbs, parmesan, onion powder, salt, and pepper in another bowl.
- Dip each chicken fillet into egg mixture, then coat with breadcrumb mixture, pressing to help it stick.
- Heat oil in a skillet over medium-high heat. Fry chicken 4–5 minutes per side until golden and crispy. Transfer to a paper towel–lined plate.
- For the sauce: Heat olive oil in a pan, sauté onion and garlic until softened. Add tomato puree, sugar, salt, and pepper. Simmer 10 minutes until slightly thickened.
- Place fried chicken fillets in a baking dish. Spoon sauce over them and top with mozzarella slices.
- Bake at 400°F (200°C) for 10 minutes, until cheese melts and bubbles.
- Sprinkle fresh parsley on top before serving.
Notes
Use provolone or a cheese blend instead of mozzarella for variation.
Add red pepper flakes to sauce for heat.
For a lighter version, bake chicken instead of frying (less crispy).
Reheat in oven to maintain crispiness; avoid microwaving.
Serve with spaghetti, garlic bread, or salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 fillet
- Calories: 560
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 155mg