Description
Classic Chicken Parmesan features crispy breaded chicken cutlets topped with melted mozzarella and Parmesan cheese, served over a rich homemade marinara sauce infused with garlic, onions, and fresh basil. This comforting Italian-American dish combines frying and broiling techniques to create a deliciously golden, cheesy, and flavorful meal perfect for any occasion.
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, 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
- 1 cup vegetable or canola oil
- Chopped fresh basil, for serving
Instructions
- Prepare the Marinara Sauce: In a medium pot over medium heat, heat the olive oil. Add the finely chopped onion and garlic, stir to combine, then reduce heat to low. Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the onion becomes translucent, softened, and fragrant, about 5 minutes more.
- Simmer the Marinara Sauce: Stir in the crushed tomatoes and basil sprigs. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer, stirring occasionally, until the sauce slightly thickens and the flavors meld, about 30 minutes. Season with kosher salt and freshly ground black pepper, then discard the basil sprigs.
- Prepare Breading Stations: In a shallow bowl, combine the panko bread crumbs, garlic powder, and 1 cup of the grated Parmesan. Place the flour in a second shallow bowl. In a third shallow bowl, beat the eggs with 1 tablespoon of water until well combined.
- Bread the Chicken: Pat the chicken cutlets dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Dip each cutlet first into the flour, shaking off any excess, then into the egg mixture, and finally into the panko mixture, pressing gently to adhere the coating evenly.
- Mix Cheese Topping: In a small bowl, combine the shredded mozzarella with the remaining 1 cup of grated Parmesan cheese and set aside.
- Heat Oil for Frying: Heat the vegetable or canola oil in a large, heavy pot over medium heat until a deep-fry or instant-read thermometer registers 350°F. It’s normal if the oil smokes slightly. Prepare a wire rack placed over a baking sheet for draining fried chicken.
- Fry the Chicken: Working one piece at a time, carefully fry each chicken cutlet until the underside is golden brown, about 1 minute. Flip and fry the other side until golden and the frying sound increases slightly, indicating moisture evaporation, about 1 minute more. Transfer the fried chicken to the wire rack to drain. Repeat with remaining cutlets.
- Assemble and Broil: Spoon some marinara sauce over each fried chicken cutlet, then sprinkle generously with the mozzarella and Parmesan cheese mixture. Place the chicken under the broiler and cook, watching carefully, until the cheese melts and develops brown spots, about 2 minutes.
- Serve: Divide the chicken Parmesan among plates, garnish with chopped fresh basil, and serve the remaining marinara sauce alongside for dipping or extra saucing.
Notes
- Make sure to pat the chicken dry before breading to ensure the coating sticks well.
- Use fresh Parmesan for the best flavor and melting texture.
- Watching the chicken carefully while broiling is important to avoid burning the cheese.
- The frying oil temperature should be maintained at 350°F for best crispiness and to prevent soggy chicken.
- Leftover marinara can be refrigerated for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 160 mg
