Classic Chicken Parmesan
Crispy breaded chicken cutlets topped with rich marinara sauce and melted mozzarella make this comforting Italian-American favorite an absolute crowd-pleaser.
Ingredients
- •2 large boneless, skinless chicken breasts (about 1.5 lbs), cut in half horizontally to make 4 thin cutlets
- •0.5 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups Italian-style breadcrumbs
- •0.5 cup grated Parmesan cheese
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •0.5 cup olive oil (for frying)
- •2 cups marinara sauce
- •1.5 cups shredded mozzarella cheese
- •0.25 cup fresh basil leaves, chopped
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C).
- 2
Place each chicken breast cutlet between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are an even half-inch thickness.
- 3
Set up a breading station with three shallow bowls: place the flour in the first, the beaten eggs in the second, and a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and pepper in the third.
- 4
Season the chicken cutlets lightly with salt and pepper, then dredge each in flour, shaking off the excess.
- 5
Dip the floured chicken into the beaten eggs, letting any extra drip off.
- 6
Coat the chicken thoroughly in the breadcrumb mixture, pressing gently to help the crumbs adhere.
- 7
Heat the olive oil in a large skillet over medium-high heat. Once hot, fry the chicken cutlets for 3 to 4 minutes per side until golden brown and crispy. Transfer them to a paper towel-lined plate.
- 8
Spread a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.
- 9
Arrange the fried chicken cutlets in the baking dish in a single layer.
- 10
Spoon the remaining marinara sauce evenly over each chicken cutlet.
- 11
Top each piece generously with shredded mozzarella cheese and an extra sprinkle of Parmesan.
- 12
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- 13
Garnish with freshly chopped basil and let rest for 5 minutes before serving.
💡 Chef tips
- For extra crispy chicken, let the breaded cutlets rest on a wire rack for 10 minutes before frying so the coating sets.
- You can assemble this dish a few hours ahead of time, cover and refrigerate it, then just pop it in the oven when you are ready to bake.
- Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
✅ How it should turn out
The finished dish features an irresistibly golden, crunchy crust enveloped in bubbling, melted cheese and savory tomato sauce, with a tender and juicy chicken interior that smells garlicky and herbaceous.