Cast-Iron Chicken Parmesan
Chicken parmesan like you've never had it before!
Equipment
- Cast-Iron Fry Pan
Ingredients
- 2 boneless skinless chicken breasts filleted
- 1½ cups Italian breadcrumbs
- 1 cup + 4 tbsp grated parmesan
- 2 tbsp minced fresh basil
- 1½ tbsp + 2 tsp garlic powder
- 2 tsp onion powder
- 2 large eggs
- 1 tsp water
- ½ cup all-purpose flour
- ⅓ cup olive oil
- 1½ cups tomato or pasta sauce (Mids Three Cheese is my go-to jarred sauce)
- ¼ cup shaved/shredded parmesan / Italian cheese mix
- 8 oz fresh mozzarella shredded
Instructions
- Preheat your oven to 350° F.
- Filet both pieces of chicken in half lengthwise, resulting in 4 thin slices. Cover with plastic wrap and flatten with a rolling pin until each slice is under half an inch. Sprinkle both sides with 2 teaspoons of garlic powder and store on a paper towel to the side.
- Start heating your cast iron skillet over medium-high heat.
- Combine breadcrumbs, ½ cup of parmesan cheese, fresh basil, onion powder, and remaining garlic on a large plate and set aside.
- In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
- Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in breadcrumbs, making sure the crumbs adhere and chicken is fully coated.
- Add olive oil to the skillet, followed by the chicken slices two at a time and sauté until golden, 2-3 minutes per side. Remove all 4 slices and set on a plate lined with paper or a paper towel.
- Add ½ a cup of tomato sauce to the bottom of the cast iron skillet. Sprinkle ½ of shaved parmesan over sauce. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible. Top with remaining shaved parmesan cheese.
- Cover with remaining sauce, remaining grated parmesan cheese, and top each piece of chicken with shredded fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes.
- Serve immediately alone or with a side of pasta if desired.