Panko fried chicken, Red sauce, Mozzarella, Parmigiano, Fettuccine.
The Story
This isn't your typical heavy chicken parm that leaves you in a food coma. We start with a tender 6-ounce chicken breast, coat it in golden panko for that perfect crunch, then layer it with our house-made red sauce and a blend of fresh mozzarella and sharp Parmigiano. Served over silky fettuccine, it's comfort food that actually comforts.
Make it at Home
Crispy Panko Chicken Parmesan with Fresh Mozzarella
Skip the heavy, soggy chicken parm from your childhood and make this restaurant-quality version at home. The secret is using panko breadcrumbs for maximum crunch and fresh mozzarella that melts like a dream. This is the kind of dinner that makes everyone gather around the table.
Ingredients
4 boneless skinless chicken breasts (6 oz each)
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/3 cup vegetable oil
2 cups marinara sauce
8 oz fresh mozzarella, sliced
1/2 cup grated Parmigiano-Reggiano
1 lb fettuccine pasta
2 tbsp fresh basil, chopped
Instructions
1
Preheat oven to 425°F. Bring a large pot of salted water to boil for pasta.
2
Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper.
3
Set up breading station: flour in one dish, beaten eggs in second dish, and panko mixed with garlic powder in third dish.
4
Dredge each chicken breast in flour, then egg, then panko, pressing gently to adhere. Let rest 5 minutes.
5
Heat oil in large oven-safe skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden brown. Transfer to plate.
6
Cook fettuccine according to package directions until al dente. Drain and set aside.
7
Spread 1/2 cup marinara in bottom of baking dish. Place fried chicken on top, then spoon remaining sauce over chicken.
8
Top each piece with fresh mozzarella slices and sprinkle with Parmigiano-Reggiano.
9
Bake 15-20 minutes until cheese is bubbly and chicken reaches 165°F internal temperature.
10
Serve immediately over fettuccine, garnished with fresh basil.
