Chicken Parmesan with Melted Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 55 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1 eggs
• 1/4 cup all-purpose flour
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan
• 3 slices sliced provolone
• 2 1/2 oz fresh mozzarella
• 1 28 oz can crushed San Marzano tomatoes
• 2 garlic cloves
• 1 bunch fresh basil
• 1/4 cup olive oil
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes

Method (tap to check — screen stays awake)

1. Halve the breasts horizontally and pound the four cutlets to an even 1/2 inch between sheets of plastic. Even thickness is why the thin end is not dry by the time the middle is done.
2. Warm 2 tbsp of the oil in a saucepan, add the sliced garlic, oregano and pepper flakes for 1 minute, then the tomatoes and 1 tsp salt. Simmer 20 minutes until thickened, and tear in half the basil at the end.
3. Set up flour, beaten egg, and breadcrumbs mixed with half the Parmesan. Season the cutlets, then flour, egg and crumb each one, pressing the coating on firmly.
4. Fry in the remaining oil in a large skillet over medium-high, 3 minutes a side, until deep golden. They will not be cooked through yet.
5. Heat the oven to 425F. Spread a thin layer of sauce in a baking dish, sit the cutlets on top, spoon a stripe of sauce down the middle of each — leaving the edges bare so they stay crisp — and cover with provolone, torn mozzarella and the remaining Parmesan.
6. Bake 12 to 15 minutes until the cheese is browned in spots and the chicken reads 165F at its thickest point. Rest 5 minutes and finish with the remaining basil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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