Nothing says Italy like the comforting taste of Chicken Parmigiana (a.k.a. Chicken Parmesan). Enjoy this classic right at home with our simple recipe!

Preparation

Place a chicken breast in between 2 pieces of plastic wrap. With the smooth side of a tenderizer, pound the breast evenly until it doubles in size. Repeat process with remaining chicken breasts.

In a work bowl, mix together the garlic powder, flour, salt, and pepper, then transfer mixture to a large plate. Mix together half of the grated Parmesan and all of the panko breadcrumbs, then spread on a second large plate. Place whipped eggs in a wide dish.

Bread each chicken breast by dredging in flour, shaking off excess, dipping in egg to coat completely, draining, then dipping in the breadcrumb mixture to coat evenly. Transfer each breaded chicken breast to a large sheet pan when finished.

Preheat oven to 350°F.

Add oil to a large sauté pan to a depth of about ¾ inch and heat over medium-high heat. Test oil for readiness by sprinkling in a few breadcrumbs; the oil is ready if the breadcrumbs immediately begin to bubble and float to the top.

Carefully add 1 breaded chicken breast at a time to the pan; do not overcrowd. Gently pan-fry each side for 2–3 minutes until light golden brown, then transfer to an oven-safe serving dish, repeating the process until all chicken breasts have been cooked.

Pour sauce evenly over chicken, then top with mozzarella and the remaining Parmesan. Place serving dish in oven and bake until cheese has melted and begins to brown, about 10–12 minutes, and until internal temperature is a minimum of 165°F. Remove from oven; serve while hot.