Description
Classic Chicken Parmesan features tender chicken cutlets coated with Parmesan breadcrumbs, pan-fried until golden, then baked with marinara sauce and melted mozzarella cheese.
Ingredients
2 large chicken breasts, about 1 1/2 pounds
1/2 cup all-purpose flour or gluten-free flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten until frothy
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese, shredded or grated
2 tablespoons light olive oil, plus more if needed
3 cups marinara sauce, divided
4 ounces mozzarella cheese, about 1 cup shredded
1 tablespoon chopped fresh basil or parsley, optional
Instructions
1. Preheat the oven to 425°F.
2. Trim the chicken breasts and slice each one lengthwise to create four even cutlets.
3. Place thicker cutlets between sheets of plastic wrap and pound them to about 1/3 inch thick.
4. Season both sides of the chicken with salt and black pepper.
5. Add the flour, salt, and pepper to the first shallow bowl.
6. Whisk the eggs in a second shallow bowl until frothy.
7. Mix the Italian breadcrumbs and Parmesan cheese in a third shallow bowl.
8. Coat each cutlet in flour and shake off the excess.
9. Dip each cutlet into the beaten eggs and allow the excess egg to drip off.
10. Press each cutlet into the Parmesan breadcrumb mixture until evenly coated.
11. Let the breaded chicken rest for 5 minutes so the coating adheres.
12. Heat the olive oil in a large nonstick skillet over medium heat.
13. Cook the chicken in batches for 3 to 4 minutes per side, until golden brown.
14. Spread half of the marinara sauce in a 9 x 13-inch baking dish.
15. Arrange the browned chicken in a single layer over the sauce.
16. Spoon the remaining marinara sauce over the center of each cutlet.
17. Top each cutlet with shredded mozzarella cheese.
18. Bake uncovered for about 15 minutes, until the cheese melts, the sauce bubbles, and the chicken reaches 165°F.
19. Garnish with fresh basil or parsley and serve hot.
Notes
Pound large chicken breasts to an even 1/3-inch thickness so they cook evenly.
You may replace Italian breadcrumbs with panko, plain breadcrumbs, or gluten-free breadcrumbs.
Add 1/2 teaspoon dried oregano to the breadcrumb mixture for extra flavor.
Use less marinara sauce in the bottom of the baking dish for a crispier crust.
Cook the chicken in batches and avoid overcrowding the skillet.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Fried and Baked
- Cuisine: Italian American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 502
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 190 mg