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Chicken Parmesan

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Crispy breaded chicken cutlets topped with tangy marinara and molten mozzarella, finished with fresh basil for a classic Italian-American comfort dish.

Ingredients

Scale
  • Chicken
  • 2 large boneless, skinless chicken breasts (sliced in half horizontally into 4 thin cutlets)
  • Salt and black pepper, to taste
  • Breading
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs (or panko)
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Sauce and Topping
  • 1½ cups marinara sauce
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (for topping)
  • Olive oil or vegetable oil, for frying
  • Fresh basil, for garnish

Instructions

  1. Prep the oven. Preheat to 425°F (220°C) and line a baking sheet.
  2. Prep the chicken. Slice the breasts into thin cutlets, pat dry, and season both sides with salt and pepper.
  3. Set up the breading station. Put flour in one dish, beaten eggs in a second, and the breadcrumbs mixed with Parmesan, garlic powder, and oregano in a third.
  4. Bread the chicken. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mix.
  5. Fry until golden. Heat oil in a large skillet over medium-high heat. Fry the cutlets 2-3 minutes per side until golden and crispy, then transfer to the baking sheet.
  6. Top it. Spoon marinara over each cutlet, then top with mozzarella and a sprinkle of Parmesan.
  7. Bake. Bake 10-12 minutes until the cheese is melted, bubbly, and lightly golden.
  8. Finish. Garnish with fresh basil and serve hot, ideally with spaghetti.

Notes

  • Let breaded chicken rest 5 minutes before frying to help coating adhere.
  • Do not overcrowd skillet; fry in batches for even browning.
  • Pound cutlets to even thickness for uniform cooking.
  • Shred own mozzarella from block for best melting.
  • Reheat leftovers in 375°F oven on wire rack to maintain crispiness.

Nutrition

Find it online: https://dishmio.com/chicken-parmesan/