Chicken Parm Combo Recipe

Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Place the boneless, skinless chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch.

Breading Process

Set up a breading station: In one bowl, place the flour mixed with salt and pepper. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs. Dredge each chicken breast first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Frying the Chicken

In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.

Assembling

In a baking dish, spread a thin layer of marinara sauce. Place the fried chicken on top, cover with marinara sauce, and sprinkle shredded mozzarella cheese on top.

Baking

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Prepare the Eggplant

Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Breading Process for Eggplant

Set up another breading station similar to the chicken: dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.

Frying the Eggplant

In the same skillet used for the chicken, add more olive oil if needed and fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.

Final Assembly

Place the fried eggplant slices on top of the chicken in the baking dish before the final baking step to combine flavors.