Description
This Easy Classic Chicken Parmesan recipe offers a delightful combination of crispy breaded chicken cutlets topped with rich marinara sauce and melted mozzarella cheese. Perfectly pan-fried to golden perfection and finished in the oven, this Italian-American favorite is quick to prepare, making it ideal for a satisfying weeknight dinner or a cozy weekend meal.
Ingredients
Scale
Chicken and Breading
- 2 large boneless skinless chicken breasts, butterflied and halved into 4 cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 2 tablespoons milk or cream
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup olive oil, plus more as needed for pan frying
Toppings and Garnish
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or flat leaf parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish. Set the dish aside for later use.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create two thin cutlets, totaling four pieces. Place each between parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness for even cooking.
- Season Chicken: Season both sides of the chicken cutlets evenly with salt and black pepper to enhance flavor.
- Set Up Breading Station: Arrange three shallow bowls: one with flour, one with eggs whisked together with milk, and one with a mixture of Italian seasoned breadcrumbs, grated Parmesan, garlic powder, and onion powder for thorough coating.
- Bread the Cutlets: Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture letting excess drip off, and finally press into the breadcrumb mixture until fully coated on both sides to achieve a crispy crust.
- Pan Fry Chicken: Heat olive oil in a large skillet over medium-high heat. When hot, add the breaded cutlets in a single layer, working in batches if needed. Fry each side for 3–4 minutes until they turn golden brown and cook just through. Transfer cooked cutlets to the prepared baking dish.
- Add Sauce and Cheese: Spoon marinara sauce evenly over the center of each chicken cutlet, leaving some crispy edges exposed, then sprinkle shredded mozzarella cheese over the sauce layer.
- Bake in Oven: Place the baking dish in the preheated oven and bake for 10–12 minutes until the cheese melts, bubbles, and turns lightly browned. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve and Garnish: Remove the dish from the oven and allow the chicken Parmesan to rest for 5 minutes. Garnish with freshly chopped basil or parsley. Serve hot, ideally over pasta, with garlic bread, or alongside a green salad.
Notes
- You can pound the chicken cutlets to even thickness for uniform cooking and a tender bite.
- Use fresh breadcrumbs or panko for a crispier texture.
- Make sure the oil is hot before frying to prevent soggy breading.
- Let the dish rest after baking to help the cheese set slightly and the flavors meld.
- Check chicken internal temperature with a meat thermometer to ensure it’s fully cooked.
