Description
Chicken Parmesan is a classic Italian-American dish featuring tender breaded chicken cutlets pan-fried to a golden crisp, topped with marinara sauce and melted mozzarella cheese, then baked to perfection. This comforting meal combines savory flavors and a satisfying texture, making it a favorite dinner choice for families and guests alike.
Ingredients
Scale
Chicken Preparation
- 2 large chicken breasts (about 1 1/2 lbs), sliced in half lengthwise to make 4 cutlets
- 1 tsp salt
- 1/2 tsp black pepper
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 (or substitute with Panko, plain, or gluten-free 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 (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken: Trim the chicken breasts and slice in half lengthwise to create 4 cutlets of even thickness. For larger breasts, pound between plastic wrap using a meat mallet until about 1/3 inch thick. Season both sides with salt and pepper.
- Set up dredging station: In one shallow bowl, mix 1/2 cup flour with 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk eggs until frothy. In a third bowl, combine Italian bread crumbs and parmesan cheese. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in beaten eggs allowing excess to drip off, and finally coat thoroughly in the breadcrumb-cheese mix. Press cutlets into the crumbs to ensure a thick, even coating. Let breaded chicken rest for 5 minutes to help the coating adhere.
- Pan-fry the chicken: Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom. When hot, add chicken cutlets in batches to avoid overcrowding. They should sizzle on contact. Cook for 3-4 minutes per side until golden brown. The chicken does not have to be fully cooked at this stage.
- Assemble and bake: Preheat oven to 425°F. Pour half of the marinara sauce 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 center of each cutlet and sprinkle evenly with shredded mozzarella. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F, the cheese melts, and sauce bubbles. Garnish with chopped basil or parsley if desired.
Notes
- For larger chicken breasts, pound between plastic wrap to an even 1/3-inch thickness for uniform cooking.
- You may substitute Italian bread crumbs with Panko, plain bread crumbs, or gluten-free alternatives. Adding 1/2 tsp dried oregano can enhance the flavor.
- If a crispier crust is preferred, use less marinara sauce at the bottom of the baking dish or omit it entirely.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 502
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
