Olive Garden Chicken Parmigiana
The ultimate comfort food, Olive Garden Chicken Parmigiana is a creamy and crispy delight, perfect for an easy weeknight dinner. Enjoy this classic Italian dish straight from your kitchen and impress your family tonight!
Equipment
- Baking Sheet
- Skillet
- Oven
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 3 cups Marinara sauce
- 1 pound Boneless skinless chicken breasts
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ½ cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 ½ cups Italian breadcrumbs
- 1 cup Parmesan cheese divided use
- 1 cup Shredded mozzarella cheese
Instructions
- Heat the marinara sauce in a pot over low heat. Stir occasionally.
- Place the chicken breasts between plastic wrap and pound into cutlets about ¼ inch thick.
- Season chicken with salt and ground black pepper.
- Preheat the oven to 350°F.
- Prepare dredging station with flour, eggs and water, and Italian breadcrumbs mixed with Parmesan cheese.
- Dredge chicken in flour, then dip in egg mixture, and coat in breadcrumb mixture.
- Heat enough oil in a skillet to cover the bottom by ½ inch, to 350°F.
- Cook the cutlets in hot oil for 3 to 4 minutes on each side until golden brown and cooked through.
- Transfer chicken to a baking dish, top with marinara sauce and shredded mozzarella cheese.
- Bake for 5 to 10 minutes until cheese is melted.
- Garnish with chopped parsley and remaining Parmesan cheese before serving.
Notes
- For restaurant-quality results: Use chicken breasts that are similar in size and thickness.
- Monitor oil temperature: Keep oil between 325°F and 350°F to avoid burning.