Description
Classic Chicken Parmesan features tender, breaded chicken cutlets pan-fried to golden perfection, topped with savory marinara sauce and melted mozzarella cheese, then baked until bubbly. This comforting Italian-American dish is perfect for a family dinner or special occasion, combining crispy chicken with rich flavors and a cheesy finish.
Ingredients
Scale
Chicken and Breading
- 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 (or substitute with Panko, plain, or gluten-free bread crumbs)
- 1/2 cup Parmesan cheese, shredded or grated
Cooking and Assembly
- 2 Tbsp Light olive oil, for sautéing
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese, shredded (about 1 cup)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the chicken: Trim the chicken breasts and slice each one in half length-wise to create 4 equal-thickness cutlets. For large breasts, pound them between plastic wrap with a meat mallet until they are about 1/3-inch thick. Season both sides of each cutlet with salt and black pepper.
- Set up dredging station: In the first shallow bowl, combine the flour, salt, and black pepper. In the second bowl, beat the eggs until frothy. In the third bowl, mix together the Italian bread crumbs and Parmesan cheese. Dip each chicken cutlet first in the flour, shaking off the excess, then into the eggs, letting any excess drip off, and finally press into the breadcrumb mixture to coat evenly. Allow the breaded cutlets to rest 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 lightly coat the bottom. When the oil is hot and shimmering, add the breaded chicken cutlets in batches, ensuring not to crowd the pan. Cook each side for 3 to 4 minutes or until golden brown. Note that the chicken does not need to be fully cooked through during this step.
- Assemble and bake: Preheat the oven to 425˚F (220˚C). In a 9×13 inch casserole baking dish, spread half of the marinara sauce to cover the bottom. Arrange the pan-fried chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce evenly over the chicken, then sprinkle the shredded mozzarella on top. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165˚F (74˚C), the cheese has melted, and the sauce is bubbling.
- Garnish and serve: Remove the dish from the oven and garnish with chopped fresh basil or parsley if desired. Serve hot for a delicious, comforting meal.
Notes
- For large chicken breasts, pounding the meat to an even 1/3-inch thickness ensures uniform cooking and tender texture.
- You can substitute Italian bread crumbs with Panko, plain bread crumbs, or gluten-free crumbs; adding 1/2 tsp dried oregano to the breading mix adds extra flavor.
- If you prefer a crispier crust, use less sauce or skip the sauce at the bottom of the casserole dish during baking.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 135 mg
