Who can resist a chicken parmesan with a buttery panko coating, perfectly melted cheese and a flavourful hit of everything you would want in a chicken?
Sri Lankan food recipes involve a lot of chicken curries and it’s no surprise that we Lankans have proudly come up with our own chicken meal twists. While the classic chicken recipes in Sri Lanka are often our go-to options, it doesn’t hurt to indulge in something Italian-American once in a while too. And to be frank, nothing can substitute the simplicity and deliciousness of a classic Chicken Parmesan, particularly when preparing it is so easy!
The perfectly crispy chicken breasts topped with homemade marinara sauce and loads of melted cheese is too tempting to resist. Plus, if you’re craving some Italian cuisine, then this Chicken Parmesan can be served with some spaghetti and trust us, it will be restaurant-worthy in every way.
Also known as Chicken Parmigiana, Chicken Parmesan is basically a throwback to an eggplant parmesan with slices of breaded eggplant being fried before serving it with parmesan cheese on top. In its more contemporary form, it’s served with melted mozzarella and further garnished with parmesan cheese. This particular recipe calls for parmesan cheese to be added into the breading for an accentuated flavour.
This recipe yields four servings and takes approximately 40 minutes to prepare.
- 4 chicken breasts (boneless and skinless)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 eggs
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/2 cup shredded provolone cheese
- 1 cup marinara sauce
- Preheat your oven to 375 degrees.
- Place the chicken breasts in between a parchment paper and use a rolling pin to flatten it to about ½ an inch in thickness.
- Season the chicken breast with salt and pepper and set aside.
- Use three bowls adding the flour into one, lightly beaten eggs into another and the shredded parmesan cheese and panko breadcrumbs to the other.
- Dredge the chicken into the flour, dip it into the eggs and finally coat it with the panko-parmesan cheese mixture.
- In a cast iron skillet, heat some olive oil under medium high heat and cook the chicken for about four minutes on each side until it turns golden brown. Note that the chicken will be raw on the inside at this stage.
- Now, add the coated chicken onto a baking sheet and add the marinara sauce and and top it off with shredded cheese. Cook for about 18-20 minutes.
This Chicken Parmesan can be served with spaghetti, steamed vegetables or zucchini noodles. You can also serve it on a sub sandwich. The classic marinara sauce that is added on top of the chicken gives this recipe a distinct Italian touch and the sauce it meant only to add to the flavour and not drown the chicken out. Adding too much sauce could also cause the chicken breading to lose its crispiness so use the sauce as mentioned in the recipe.
Since there aren’t many kid-friendly chicken recipes in Sri Lanka, this Chicken Parmesan would do the trick. Plus, it’s a huge favourite among kids and since it’s not as spicy as the classic Sri Lankan food recipes, they will absolutely love it!