Description
Classic Chicken Parmesan featuring crispy breaded chicken cutlets topped with a rich marinara sauce and a melted blend of mozzarella and Parmesan cheeses. This comforting Italian-American dish is made from scratch with a homemade marinara sauce, perfectly fried chicken, and finished under the broiler for a golden cheesy crust.
Ingredients
Scale
Marinara Sauce
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Chicken
- 1 cup panko bread crumbs
- 1 tsp. garlic powder
- 2 cups finely grated Parmesan cheese, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tbsp water (for egg wash)
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 cup vegetable or canola oil (for frying)
- Chopped fresh basil, for serving
Instructions
- Prepare the Marinara Sauce: In a medium pot over medium heat, warm the extra-virgin olive oil. Add the finely chopped onion and garlic, stir to combine, then reduce heat to low. Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the onion is translucent, softened, and fragrant, about 5 minutes longer.
- Simmer the Sauce: Stir in crushed tomatoes and basil sprigs. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 30 minutes. Season with kosher salt and freshly ground black pepper to taste. Remove and discard basil sprigs.
- Prepare Breading Stations: In a shallow bowl, combine panko bread crumbs, garlic powder, and 1 cup of the Parmesan cheese. Place flour in a second shallow bowl. In a third shallow bowl, beat the eggs with 1 tablespoon of water to make an egg wash.
- Bread the Chicken Cutlets: Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Dredge each cutlet first in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with the panko-Parmesan mixture, gently pressing to adhere.
- Make Cheese Topping: In a small bowl, combine the shredded mozzarella cheese with the remaining 1 cup of Parmesan cheese and mix well.
- Heat Oil for Frying: Preheat your broiler. In a large, heavy pot over medium heat, heat the vegetable or canola oil until a deep-fry or instant-read thermometer registers 350°F. Slight smoking is acceptable. Prepare a baking sheet with a wire rack to drain fried chicken.
- Fry the Chicken: Working one cutlet at a time, fry the chicken until the underside is golden brown, about 1 minute. Flip and fry the other side until also golden and you hear the frying sound intensify, indicating moisture evaporation, about 1 minute more. Transfer fried chicken to the wire rack on the baking sheet. Repeat with all cutlets.
- Assemble and Broil: Spoon a generous amount of marinara sauce over each fried chicken cutlet, then sprinkle the mozzarella-Parmesan cheese mixture evenly on top. Place the baking sheet under the preheated broiler and broil carefully until the cheese is melted and browned in spots, about 2 minutes.
- Serve: Divide the chicken Parmesan servings among plates. Garnish with chopped fresh basil and serve with remaining marinara sauce on the side.
Notes
- Use a deep-fry thermometer to maintain oil temperature at 350°F for perfect frying.
- Patting the chicken dry before breading prevents sogginess and helps the coating adhere better.
- Watch the broiler closely to prevent burning the cheese topping.
- Fresh basil added at the end enhances flavor and presentation.
- Leftover marinara can be stored refrigerated for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg
