Panko Parmesan Chicken



  • 4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup red pasta sauce
  • 1 cup oil for frying
  • 0.5 tsp red pepper flakes (optional)
  • 0.5 tsp dried basil leaf
  • 0.5 tsp oregano
  • 1 tsp garlic powder
  • 0.125 cup grated parmesan cheese
  • 1 cup panko bread crumb
  • 1 egg, beaten
  • 2 Tbsp all-purpose flour
  • salt and pepper
  • 1 cup shredded mozzarella


Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes. Season the panko crumbs with parmesan cheese, garlic powder, oregano, basil, and red pepper flakes. Coat the chicken breasts in flour and shake off any excess. Dip them into the egg, and then press into the seasoned panko crumbs until well coated on both sides.

Heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove chicken from pan and place in a 9x13 inch baking dish. Divide pasta sauce and coat each chicken breast. Top each with cheese. Bake in the preheated oven for 10 minutes or until cheese is completely melted.