Description
Classic Chicken Parmesan recipe featuring breaded and pan-fried chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection for a crispy and flavorful Italian-inspired dish.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 1/2 lbs), sliced in half lengthwise or pounded to 1/3-inch thick
Dredging Station
- 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
Cooking & Assembly
- 2 Tbsp light olive oil, for sautéing
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the chicken: Trim chicken breasts and slice each in half lengthwise to create 4 equal-thickness cutlets. If needed, pound the chicken breasts between plastic wrap with a meat mallet to an even thickness of 1/3 inch. Season both sides with salt and black pepper to taste.
- Set up dredging station: In three shallow bowls, prepare the dredging components. In the first bowl, mix flour with salt and pepper. In the second bowl, whisk eggs until frothy. In the third, combine Italian bread crumbs with parmesan cheese. Dip each chicken cutlet first into the flour mixture, shaking off excess, then into the beaten eggs, letting excess drip off, and finally press into the breadcrumb-parmesan mixture ensuring a thick, even coating. Allow breaded cutlets to rest for 5 minutes for better adhesion.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to coat the bottom lightly. Once hot, fry the chicken cutlets in batches without overcrowding the pan. Cook for 3-4 minutes per side until golden brown but not fully cooked through.
- Assemble and bake: Preheat oven to 425°F (220°C). Pour half of the marinara sauce into a 9×13 inch casserole dish. Arrange fried chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce over each piece down the center, then top generously with shredded mozzarella cheese. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F, cheese is melted, and sauce is bubbling. Garnish with freshly chopped basil or parsley if desired before serving.
Notes
- Pounding chicken breasts to an even 1/3-inch thickness ensures even cooking; alternatively, use pre-cut chicken cutlets or tenders.
- If gluten-free is preferred, substitute Italian bread crumbs with gluten-free crumbs or panko crumbs and add 1/2 tsp dried oregano for extra flavor.
- For a crispier crust, reduce or omit the sauce on the bottom of the casserole when assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
