Description
Classic Chicken Parmesan featuring crispy breaded chicken cutlets topped with melted mozzarella and Parmesan cheese, served with a rich homemade marinara sauce infused with garlic, onion, and fresh basil. This comforting Italian-American dish is perfect for a satisfying family meal.
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
- 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 Marinara Sauce: In a medium pot over medium heat, heat the olive oil. Add finely chopped onion and garlic, stir to combine, then reduce the 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 more minutes.
- Simmer Sauce: Stir in crushed tomatoes and the sprigs of basil. Bring 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 the basil sprigs.
- Prepare Breading Stations: In a shallow bowl, combine panko bread crumbs, garlic powder, and 1 cup of grated Parmesan cheese. Place all-purpose flour in a second shallow bowl. In a third shallow bowl, beat the eggs with 1 tablespoon water until combined.
- Coat Chicken: Pat chicken cutlets dry with paper towels and season both sides with salt and pepper. Dredge each cutlet first in the flour, shaking off excess, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture, gently pressing to ensure it adheres well.
- Make Cheese Mixture: In a small bowl, mix together the shredded mozzarella and the remaining 1 cup of Parmesan cheese. Set aside.
- Heat Oil for Frying: Preheat your broiler. In a large, heavy pot over medium heat, heat the vegetable or canola oil until an instant-read or deep-fry thermometer registers 350°F. A slight smoke is acceptable. Place a wire rack on a baking sheet for draining the fried chicken.
- Fry Chicken: Working one at a time, fry each chicken cutlet until the first side is golden brown, about 1 minute. Flip and continue frying the other side until golden brown and the frying sound becomes slightly louder, signaling moisture evaporation, approximately 1 minute more. Transfer the fried chicken to the wire rack to drain excess oil. Repeat with all cutlets.
- Add Sauce and Cheese: Spoon some marinara sauce over each fried chicken cutlet, then evenly sprinkle the cheese mixture on top.
- Broil Chicken: Place the baking sheet with the topped chicken under the preheated broiler. Broil carefully until the cheese melts and develops brown spots, about 2 minutes. Watch closely to prevent burning.
- Serve: Divide the chicken Parmesan among plates. Garnish with chopped fresh basil. Serve the remaining marinara sauce alongside for extra flavor.
Notes
- Ensure oil is at correct frying temperature (350°F) for crispy, non-greasy chicken.
- Broil the cheese toppings carefully and watch closely to avoid burning.
- Use fresh basil for garnish to add brightness and fresh aroma to the dish.
- You can make the marinara sauce a day ahead to deepen the flavors.
- For a lighter version, bake the breaded chicken instead of frying, but traditional texture comes from frying.
Nutrition
- Serving Size: 1 chicken cutlet with sauce and cheese
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 140 mg
