Chicken Parmesan Pizza (Print version)

Crispy chicken topped with tomato sauce, mozzarella, and basil creates this unique Italian-American fusion dish.

# What you'll need:

→ For the Chicken Base

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness for even cooking.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the panko mixture to coat thoroughly on all sides.
05 - Heat 1/4 cup 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 evenly with shredded mozzarella, sprinkle with Parmesan cheese, and add crushed red pepper flakes if desired.
07 - Drizzle with 1 tablespoon olive oil and bake for 10-12 minutes, until cheese is melted and bubbly with golden edges.
08 - Remove from the oven and top with torn fresh basil leaves. Let rest for 2 minutes before slicing and serving.

# Expert advice:

01 -
  • The crispy panko crust stays perfectly crunchy under all that melty cheese
  • Each bite delivers the satisfying protein of chicken parm with the joy of pizza night
  • Your kitchen will smell like an Italian grandmother has moved in
02 -
  • Pat the chicken completely dry before breading or the coating will slide right off in the pan
  • Let the fried chicken rest on a wire rack for a minute before baking to prevent soggy bottoms
  • Room temperature sauce spreads more evenly than cold from the fridge
03 -
  • Double coating in the panko mixture creates an extra crunchy crust that survives the sauce
  • Let your chicken come to room temperature for 20 minutes before frying for more even cooking

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