EFK Tested
EFK Chicken Parmesan
EFK Chicken Parmesan is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 400°F. Pound chicken breasts to an even thickness for consistent cooking. Season chicken with salt, black pepper, garlic powder, and Italian seasoning. Set up three shallow dredging bowls: flour in the first, beaten eggs in the second, and breadcrumbs combined with Parmesan in the third. Dredge each chicken breast in flour, then egg, then press firmly into the Parmesan-breadcrumb mixture. Heat a seasoned de Buyer 14-inch carbon-steel skillet over medium-high heat with enough high-heat oil for shallow pan-frying. Cook chicken in batches without crowding until the coating is deeply golden on both sides. Transfer to a baking dish. Spoon marinara over each chicken breast without completely covering the crisp crust, then top with mozzarella. Finish in the oven until cheese is bubbling and browned and the thickest portion of chicken reaches 165°F. Rest briefly and finish with fresh parsley or basil. Serve with spaghetti, a simple salad, or roasted vegetables.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 14-inch carbon-steel skillet; meat mallet; shallow dredging bowls; tongs; baking dish; instant-read thermometer; BlueStar range and oven.
Food safety & storage
Cook chicken to 165°F. Use caution with hot shallow-frying oil and prevent cross-contamination from raw chicken. Refrigerate promptly and use within 3–4 days. For best texture, reheat uncovered in the oven so the breading can regain some crispness; add extra marinara after reheating rather than soaking the crust during storage.
View this recipe on the original EFK website ↗