Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season with salt, pepper, and Italian seasoning.
Set up a breading station: In three separate shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.
Bread the chicken: Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Press the breadcrumbs gently to adhere.
Pan-fry the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary.
Assemble and bake: Place the pan-fried chicken breasts in the prepared baking dish. Spoon tomato sauce over each chicken breast, then top with slices of mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Garnish with fresh basil leaves before serving.
Five stars! This Chicken Parmesan was a huge hit with the whole family. The combination of textures and flavors was delightful. Will be making it again and again.
It was okay. I think my sauce was a little too watery. Next time I'll try cooking the sauce down a bit more.
Excellent! The chicken was so tender and the flavors blended perfectly. This recipe is a keeper. I served it with spaghetti and garlic bread and it was a perfect meal.
Really enjoyed this. I added some fresh basil on top at the end, which enhanced the flavor. The family loved it too!
Very good. The breading was nice and crispy, just like I like it. I did find that I needed to add a little more salt to the sauce. Overall, a very satisfying meal.
