Chicken Parmesan

About This Recipe

Chicken Parmesan, or chicken parmigiana, is a beloved Italian-American classic: golden, crispy breaded chicken cutlets blanketed in marinara sauce and bubbling melted mozzarella and Parmesan. The contrast of a crunchy crust against the tangy tomato sauce and gooey cheese makes it irresistible comfort food. The key is frying the breaded cutlets until crisp before saucing and baking just long enough to melt the cheese, so the crust doesn't turn soggy. Often served over spaghetti or with a side of garlic bread, it's a restaurant favorite that's surprisingly achievable at home. Pounding the chicken thin ensures it cooks evenly and stays tender.

Ingredients

Serves 4

• 4 bonelesschicken breasts, pounded thin
• 1 cupall-purpose flour
• 2 largeeggs, beaten
• 1.5 cupsItalian breadcrumbs
• 0.5 cupgrated Parmesan cheese
• 2 cupsmarinara sauce
• 1.5 cupsshredded mozzarella cheese
• 0.5 cupolive oil, for frying
• 2 tbspchopped fresh basil
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Pound the chicken

   Pound the chicken breasts between plastic wrap to an even half-inch thickness, then season with salt and pepper.

   Even thickness ensures the cutlets cook through without drying out.

2. 2

   Set up the breading

   Arrange three dishes: flour, beaten eggs, and breadcrumbs mixed with half the Parmesan.

3. 3

   Bread the cutlets

   Dredge each cutlet in flour, then egg, then the breadcrumb mixture, pressing to coat well.

   Press firmly so the breadcrumbs adhere for a crisp crust.

4. 4

   Fry until golden

   Heat the olive oil in a skillet over medium-high and fry the cutlets 3-4 minutes per side until golden and crisp.

   Don't crowd the pan, fry in batches if needed.

5. 5

   Sauce and cheese

   Arrange the cutlets in a baking dish, spoon marinara over each, then top with mozzarella and the remaining Parmesan.

   Sauce only the centers so the edges stay crisp.

6. 6

   Bake

   Bake at 400F for 12-15 minutes until the cheese is melted and bubbling.

7. 7

   Garnish and serve

   Scatter fresh basil over the top and serve with spaghetti or garlic bread.

Variations

• •

  Use chicken thighs instead of breasts.

• •

  Make eggplant Parmesan with breaded eggplant.

• •

  Add provolone for extra cheesiness.

• •

  Serve over zucchini noodles for a lighter dish.

Storage

Refrigerate for up to 3 days; reheat in the oven to keep the crust crisp rather than the microwave.

Frequently Asked Questions