Description
This classic Chicken Parmesan recipe features tender, breaded chicken cutlets pan-fried to a golden crisp, then baked with marinara sauce and melted mozzarella cheese for a comforting Italian-American favorite that’s perfect for a satisfying weeknight dinner.
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
- 1/2 cup parmesan cheese, shredded or grated
- 2 Tbsp light olive oil, for sautéing
Sauce and Toppings
- 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 create four equal-thickness cutlets. For larger breasts, pound them between plastic wrap with a meat mallet to about 1/3-inch thickness. Season both sides evenly with salt and pepper.
- Set up dredging station: In the first shallow bowl, mix together the flour, salt, and black pepper. In the second bowl, whisk the eggs until frothy. In the third bowl, combine Italian bread crumbs and parmesan cheese. Dip each chicken cutlet first into the flour mixture, tapping off excess, then into the eggs letting excess drip off, and finally coat thoroughly with the cheesy breadcrumb mixture. Press the crumbs firmly so they adhere well. Let the breaded cutlets rest for 5 minutes to help the coating set before frying.
- 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 chicken cutlets in batches, avoiding overcrowding. Cook each side for 3-4 minutes until golden brown and crisp, but the chicken does not need to be fully cooked through at this point.
- Assemble and bake: Preheat the oven to 425°F (220°C). Pour half of the marinara sauce into a 9×13-inch casserole dish, spreading it evenly. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara on top of each cutlet down the center, then evenly sprinkle shredded mozzarella cheese over all. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted and bubbly, and the sauce is heated through. Garnish with fresh chopped basil or parsley if desired before serving.
Notes
- For large chicken breasts, pounding to an even 1/3-inch thickness ensures even cooking and tender cutlets.
- You can substitute Italian bread crumbs with Panko, plain bread crumbs, or gluten-free crumbs. Adding 1/2 tsp dried oregano to the crumbs enhances flavor.
- For a crispier crust, reduce or omit the marinara sauce layer at the bottom of the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 145mg
