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.
Serves 4
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.
Arrange three dishes: flour, beaten eggs, and breadcrumbs mixed with half the Parmesan.
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.
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.
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.
Bake at 400F for 12-15 minutes until the cheese is melted and bubbling.
Scatter fresh basil over the top and serve with spaghetti or garlic bread.
Pound the chicken evenly so it cooks through.
Fry the cutlets crisp before saucing to avoid sogginess.
Press the breadcrumbs firmly for a thick crust.
Don't drown the cutlets in sauce.
Use fresh mozzarella for the best melt.
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.
Refrigerate for up to 3 days; reheat in the oven to keep the crust crisp rather than the microwave.
Chicken Parmesan is an Italian-American invention, derived from southern Italian eggplant parmigiana. Italian immigrants in the United States, where meat was more plentiful, adapted the dish using chicken, and it became a staple of red-sauce restaurants nationwide.
Sogginess happens when the breaded cutlets sit in too much sauce or aren't fried crisp first. Fry the cutlets until deeply golden before assembling, then spoon sauce only over the centers, leaving the edges exposed. Bake just long enough to melt the cheese rather than simmering the cutlets in sauce. A wire rack while frying also keeps the crust crisp.
Breasts pounded thin are traditional and cook quickly and evenly, but boneless thighs work well too and stay extra juicy. Whichever you choose, pound or trim them to an even thickness so they cook uniformly. Breasts give the classic flat cutlet shape, while thighs offer richer flavor and more forgiveness against overcooking.
Yes, you can bread and fry the cutlets ahead and refrigerate them, then sauce, cheese, and bake just before serving to keep the crust crisp. The marinara can also be made in advance. Avoid fully assembling and storing it, as the cutlets soften. Reheat any leftovers in the oven rather than the microwave.
Per serving (420g / 14.8 oz) · 4 servings total
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