Chicken Parmesan Pizza (Print Version)
Crispy chicken topped with marinara, mozzarella, and basil creates an unforgettable Italian-American fusion dish.
# What You Need:
→ For the Chicken Base
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 cup olive oil (for frying)
→ For the Pizza Toppings
11 - 1 cup marinara or pizza sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness.
03 - Set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, dip in egg, and coat thoroughly in the panko mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts for 3-4 minutes per side until golden brown and cooked through. Transfer to the prepared baking sheet.
06 - Spread a thin layer of marinara sauce over each chicken breast. Top with mozzarella, a sprinkle of Parmesan, and red pepper flakes if using.
07 - Drizzle with olive oil and bake for 10-12 minutes, until cheese is melted and bubbly.
08 - Remove from the oven and top with fresh basil. Let rest for 2 minutes before slicing and serving.
# Expert Advice:
01 -
- The crispy chicken crust delivers the best of both worlds without any heavy dough
- Melty mozzarella over seasoned cutlets feels like cheating the system but tastes incredible
02 -
- Double coating the chicken in panko creates an irresistibly thick crust
- Letting the chicken rest before serving keeps the cheese from sliding off
03 -
- Pat the chicken completely dry before breading for the best adherence
- Use freshly grated Parmesan instead of the pre shredded kind for better melting