Description
This classic Chicken Parmesan recipe features juicy, tender chicken cutlets coated in a savory parmesan and breadcrumb mixture, pan-fried to a golden crisp, then baked with rich marinara sauce and melted mozzarella cheese for a comforting Italian-American favorite.
Ingredients
Scale
Chicken Cutlets
- 2 large chicken breasts (about 1 1/2 lbs)
Dredging Station
- 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
For Cooking and 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 4 evenly thick cutlets. Pound larger chicken breasts to 1/3-inch thickness using a meat mallet between plastic wrap. Season both sides of the cutlets with salt and black pepper.
- Set up dredging station: In the first shallow bowl, combine flour, salt, and black pepper. In the second bowl, whisk eggs until frothy. In the third bowl, mix Italian bread crumbs with parmesan cheese. Dip each chicken cutlet first into flour (tapping off excess), then egg, letting any excess drip off, and finally coat in the breadcrumb and cheese mixture, pressing gently to ensure a thick, even crust. Let the breaded cutlets rest for 5 minutes to help the coating adhere during cooking.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the bottom. When the oil is hot and shimmering, add chicken cutlets in batches without overcrowding; they should sizzle upon contact. Cook for 3-4 minutes per side until golden brown but not necessarily cooked through.
- Assemble and bake: Preheat oven to 425˚F. Pour half of the marinara sauce into a 9×13 casserole dish. Arrange the browned chicken cutlets in a single layer atop the sauce. Spoon the remaining marinara sauce over the chicken cutlets evenly, then sprinkle shredded mozzarella cheese on top. Bake uncovered for 15 minutes until the chicken reaches an internal temperature of 165˚F, the cheese is melted, and the sauce is bubbling.
- Garnish and serve: Remove from oven and optionally garnish with freshly chopped basil or parsley before serving.
Notes
- For large chicken breasts, pounding them between plastic wrap to an even 1/3-inch thickness ensures even cooking and tender cutlets.
- Substitute Italian bread crumbs with panko, plain bread crumbs, or gluten-free alternatives. Adding 1/2 teaspoon dried oregano to the breadcrumb mix adds extra flavor.
- To achieve a crispier chicken crust, use less marinara sauce at the bottom of the casserole dish or omit the bottom layer of sauce entirely.
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 150mg
