Chicken Parmesan
Crispy breaded chicken cutlets smothered in rich marinara and melted mozzarella make this classic Italian-American comfort food an absolute family favorite.
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 (60g)
- •2 large eggs, beaten
- •1.5 cups Italian-style breadcrumbs (150g)
- •0.5 cup grated Parmesan cheese (50g)
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper, to taste
- •0.5 cup olive oil (or vegetable oil for frying)
- •1.5 cups marinara sauce
- •1.5 cups shredded mozzarella cheese (150g)
- •0.25 cup fresh basil leaves, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the chicken cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are an even half-inch thickness.
- 3
Set up a standard 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 black pepper in the third.
- 4
Season the chicken cutlets lightly with salt and pepper. Dredge each cutlet in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- 5
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 6
Fry the breaded chicken cutlets for 3 to 4 minutes per side until golden brown and crispy. (They do not need to be fully cooked through yet).
- 7
Remove the skillet from the heat, or transfer the cutlets to a baking dish if your skillet is not oven-safe.
- 8
Spoon the marinara sauce evenly over each chicken cutlet, then top generously with the shredded mozzarella cheese and a little extra grated Parmesan.
- 9
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted, bubbly, and slightly browned at the edges.
- 10
Garnish with freshly chopped basil and let rest for a few minutes before serving.
💡 Chef tips
- For extra crispy chicken, let the breaded cutlets sit on a wire rack in the refrigerator for 15-30 minutes before frying to help the coating adhere better.
- You can assemble this dish a few hours ahead of time, keep it covered in the refrigerator, and simply bake it right before dinner.
- Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days; reheat in a toaster oven to bring back the crispiness.
✅ How it should turn out
The finished dish features an irresistibly crunchy, golden crust holding up savory tomato sauce and stretchy, melted cheese, filling the kitchen with the comforting aromas of garlic, herbs, and baked dairy.