Description
Classic Chicken Parmesan featuring crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection. This comforting Italian-American dish is perfect for a family dinner and garnished with fresh basil or parsley for a burst of flavor.
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 (or substitute with Panko, plain bread crumbs, or gluten-free crumbs, add 1/2 tsp dried oregano for flavor)
- 1/2 cup Parmesan cheese, shredded or grated
Cooking
- 2 Tbsp light olive oil, for sautéing
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese (about 1 cup shredded)
Garnish
- 1 Tbsp fresh basil or parsley, chopped (optional)
Instructions
- Prepare the chicken: Trim and slice chicken breasts in half lengthwise to create 4 cutlets of even thickness. Pound them to approximately 1/3-inch thickness for even cooking. Season both sides with salt and black pepper.
- Set up dredging station: In three separate shallow bowls, place the flour mixed with 1 tsp salt and 1/2 tsp pepper, the beaten eggs, and a mixture of Italian bread crumbs combined with Parmesan cheese. Dip each chicken cutlet first in the flour, tapping off excess, then in the eggs letting extra drip off, and finally in the breadcrumb-cheese mixture, pressing gently to adhere a thick, even coating. Let the breaded cutlets rest for 5 minutes to help the coating stick during frying.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat with enough olive oil to lightly coat the bottom. When hot, add chicken cutlets in batches without crowding the pan so they sizzle. Cook each side for 3-4 minutes until golden brown, but not necessarily fully cooked through at this stage.
- Assemble and bake: Preheat oven to 425°F. Pour half of the marinara sauce into a 9×13-inch casserole dish. Arrange the fried chicken cutlets in a single layer over the sauce. Spoon remaining marinara generously over each cutlet and top evenly with shredded mozzarella cheese. Bake uncovered for 15 minutes until the chicken is fully cooked to 165°F internally, cheese is melted, and sauce is bubbly.
- Garnish and serve: Remove from oven and sprinkle with fresh chopped basil or parsley if desired. Serve hot.
Notes
- Use a meat mallet to pound large chicken breasts to an even 1/3-inch thickness between plastic wrap for uniform cooking. Alternatively, purchase pre-sliced chicken cutlets or tenders.
- Italian bread crumbs can be swapped with Panko, plain bread crumbs, or gluten-free crumbs. Adding 1/2 tsp dried oregano enhances flavor if desired.
- For a crispier crust, reduce or omit the marinara sauce layer at the bottom of the casserole dish before baking.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with toppings)
- Calories: 502
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
