This is my version of super easy and delicious chicken parm. My Italian grandmother would probably not approve, but my German, English and Irish husband does! We pound and trim the chicken beforehand and freeze it in individual ziplock bags to save on prep time. I’ve also made this before with olive oil, but the canola oil works a lot better and gives the chicken that crispiness you expect from chicken parm.
- 2 boneless, skinless chicken breasts, pounded to 1″ thickness and cut into 4 pieces
- 1/4 cup flour mixed with salt and pepper
- 1 egg, beaten
- 1/4 cup seasoned breadcrumbs mixed with 2 tablespoons Parmesan cheese
- 3 tablespoons canola oil
- 1 jar favorite marinara sauce
- 4 slices provolone cheese
- 1 cup shredded mozzarella cheese
- Parmesan cheese
In a medium skillet over medium high heat add canola oil. Meanwhile, dredge the chicken in the flour, patting off excess, then egg wash, then breadcrumbs. Add to canola oil and fry for about 5-7 minutes on eat side. Remove from oil and place on a plate covered in paper towels. Turn broiler on high and cover broiler pan in foil. Place chicken breasts on broiler pan and cover each piece in 1 tablespoon of marinara, top with provolone, mozzarella, a sprinkle of Parmesan and parsley. Heat under broiler for about 1 minute or until cheese is melted and browned. Remove from broiler and serve with pasta topped with marinara sauce.