Chicken Parm

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Published: August 2, 2021


Chicken Parm

Chicken Parm

Panko provides a crisp exterior to this chicken dish and with heating your oil to 350*F, you ensure to seal in the chicken flavour and keep that exterior crisp and not oil soaked and soggy. It's the perfect bite - melty cheesy goodness, rich tomato sauce and juicy garlicky chicken!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 People


  • 2 cups Basil Marinara warmed
  • 3 tbsp Garlic Olive Oil
  • 4 Chicken breast boneless and skinless
  • 1 cup Flour
  • 1 ½ tsp Fleur de Sel divided
  • tsp Cracked Penja Black Pepper divided
  • ½ tsp Smoked Paprika
  • 2 tsp Fresh thyme leaves
  • 2 cups Panko
  • 2 Eggs
  • 2 cups Mozzarella cheese grated


  • Preheat oven to 375°F and line a baking sheet with parchment paper. In one deep container, beat eggs until well mixed. In a separate container, mix together flour and spices (reserving 1 tsp of both fleur de sel and pepper), then set aside. In a third container, add panko.
  • If chicken breast are on the large side, place chicken in between parchment paper and pound with a meat mallet until 1" thick. Cut in half if chicken is a rather large size after flattening chicken. Lay out all chicken on a plate and season with reserved fleur de sel and pepper on both sides.
  • Coat seasoned chicken in flour mixture, shaking off excess, then coating in egg, then cover in panko, pressing to adhere panko to chicken. Move to a plate and repeat with remaining chicken.
  • Preheat a skillet with olive oil over medium heat, then once hot (about 350°F), cook 1-2 pieces of chicken on both sides in the skillet, about 3-4 minutes per side - be careful not to crowd the pan or chicken won't crisp up and will soak up oil. Remove chicken to a baking sheet and repeat with remaining chicken.
  • Ladle ¼-1/3 cup sauce and then sprinkle on ½ cup grated cheese on each chicken breast. Bake chicken in the oven for 8-10 minutes, removing when chicken reaches internal temperature of 165F. Serve hot alongside greens or your favourite pasta.


Instead of the noted Italian Meat Sauce, a classic marinara sauce works perfectly instead - we just like lots of meat! And Tuscan Herb Olive Oil is a solid sub for the Garlic Olive Oil - when in doubt, use Tuscan Herb!
Tried this recipe?Let us know how it was!
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