Kosher Chicken Parmesan
A crispy, golden-fried chicken breast topped with savory marinara and melted plant-based mozzarella for a comforting classic.
Ingredients
- •4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- •1 cup all-purpose flour
- •2 large eggs, lightly beaten
- •1.5 cups panko breadcrumbs
- •1/2 cup grated vegan parmesan-style cheese
- •1 teaspoon dried oregano
- •1/2 cup olive oil for frying
- •2 cups high-quality marinara sauce
- •8 ounces plant-based mozzarella-style shreds
- •1/4 cup fresh basil leaves, torn
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko, vegan parmesan, and oregano.
- 3
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg, and finally press firmly into the panko mixture until fully coated.
- 4
Heat the olive oil in a large skillet over medium-high heat. Fry the chicken breasts for 3-4 minutes per side until golden brown and crispy.
- 5
Transfer the fried chicken to a baking sheet lined with parchment paper.
- 6
Spoon a generous amount of marinara sauce over each chicken breast and top with the plant-based mozzarella shreds.
- 7
Bake for 10-12 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- 8
Garnish with fresh basil before serving.
💡 Chef tips
- Pound the chicken to an even thickness to ensure it cooks through at the same rate as the breading browns.
- For extra crispiness, place the breaded chicken on a wire rack for 10 minutes before frying to help the coating adhere.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven to maintain the crunch.
✅ How it should turn out
The chicken should have a perfectly crunchy, golden crust, topped with bubbling, melty cheese and a fragrant, tangy tomato sauce that fills the kitchen with an appetizing aroma.