Description
Classic Chicken Parmesan features tender chicken cutlets coated in a crispy cheesy breadcrumb crust, pan-fried to golden perfection, then baked with savory marinara sauce and melted mozzarella cheese. This crowd-pleasing Italian-American dish is easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, about 1 1/2 lbs
- 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
- 2 Tbsp light olive oil, for sautéing
Sauce and Topping
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese, about 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 make four equal-thickness cutlets. If the breasts are large, pound them between plastic wrap with a meat mallet until they are evenly about 1/3-inch thick. Season both sides of the cutlets with salt and pepper.
- Set Up Dredging Station: In a shallow bowl, combine 1/2 cup flour with 1 tsp salt and 1/2 tsp black pepper. In another bowl, whisk 2 eggs until frothy. In a third bowl, mix 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip each chicken cutlet first in the flour mixture, tapping off excess, then in the beaten eggs, allowing excess to drip off, and finally press them into the breadcrumb and cheese mixture to coat thoroughly. Let the breaded cutlets sit 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 coat the bottom lightly. Once the oil is hot and shimmering, add the chicken cutlets in batches without crowding the pan. Fry each side for 3-4 minutes until the coating is golden brown. The chicken does not need to be fully cooked at this stage.
- Assemble and Bake: Preheat the oven to 425°F. Pour half of the marinara sauce evenly into a 9×13-inch casserole dish. Arrange the fried chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce over the tops of each cutlet, then sprinkle shredded mozzarella cheese evenly on top. Bake uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese has melted, and the sauce is bubbling.
- Garnish and Serve: Remove from oven and garnish with chopped fresh basil or parsley if desired. Serve immediately.
Notes
- For uniform cooking, pound large chicken breasts to an even thickness of 1/3 inch or buy pre-cut chicken cutlets or tenders.
- You can substitute Italian bread crumbs with Panko, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano to the crumbs for extra flavor.
- To achieve a crispier crust, use less marinara sauce or omit the sauce beneath the chicken in the casserole dish.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 502
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 135 mg
