Description
This classic Chicken Parmesan recipe features juicy chicken cutlets breaded with Italian-seasoned breadcrumbs and Parmesan cheese, pan-fried to a golden crisp, then baked topped with marinara sauce and melted mozzarella cheese. Ready in about 35 minutes, it makes a comforting and satisfying Italian-American dinner perfect for a family meal or special occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 1/2 lbs)
Breading
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs (beaten until frothy)
- 1/2 cup Italian bread crumbs
- 1/2 cup Parmesan cheese (shredded or grated)
Cooking & Assembly
- 2 Tbsp light olive oil (for sautéing)
- 3 cups marinara sauce (divided)
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley (chopped, optional garnish)
Instructions
- Prepare the chicken: Trim the chicken breasts and slice each in half lengthwise to create four cutlets of equal thickness. Pound larger pieces to 1/3-inch thickness. Season both sides with salt and pepper.
- Set up dredging station: In separate shallow bowls, combine flour with salt and pepper; beat the eggs until frothy; mix Italian breadcrumbs with Parmesan cheese. Dip each chicken cutlet first into the flour, tapping off excess, then into the eggs, letting excess drip, and finally press into the breadcrumb mixture, ensuring an even coating. Let the breaded cutlets rest for 5 minutes to help the coating adhere.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to coat the pan bottom lightly. When the oil is hot, cook the chicken cutlets in batches without overcrowding. Sauté each side for 3-4 minutes until golden brown but not necessarily cooked through at this stage.
- Assemble and bake: Preheat the oven to 425˚F. Pour half of the marinara sauce into a 9×13-inch baking dish. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce on top of each cutlet down the center, then cover with shredded mozzarella. Bake uncovered for about 15 minutes until the chicken reaches 165˚F internally, the cheese melts, and the sauce bubbles. Garnish with chopped basil or parsley if desired before serving.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165˚F.
- Pounding chicken to even thickness helps it cook evenly and stay tender.
- Let the breading rest after coating to improve adherence and prevent it from falling off during cooking.
- Do not overcrowd the pan when frying to maintain a crisp crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Italian, breaded chicken, pan-fried chicken, baked chicken, mozzarella, marinara sauce
