Description
A classic Italian-American dish featuring breaded and pan-fried chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection for a crispy, flavorful Chicken Parmesan.
Ingredients
Chicken
- 2 large chicken breasts (about 1 1/2 lbs)
- 1 tsp salt
- 1/2 tsp black pepper
Breading
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten until frothy
- 1/2 cup Italian bread crumbs
- 1/2 cup Parmesan cheese, shredded or grated
Cooking
- 2 Tbsp light olive oil (for sautéing)
- 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 4 cutlets of equal thickness. Pound larger breasts with a meat mallet to about 1/3-inch thickness. Season both sides with salt and black pepper.
- Set up dredging station: In a shallow bowl, combine the flour with salt and pepper. In a second bowl, whisk the eggs until frothy. In a third bowl, mix the Italian bread crumbs with the Parmesan cheese. Coat each chicken cutlet first in the flour mixture, shaking off excess, then dip into the beaten eggs letting excess drip off, and finally press into the breadcrumb and cheese mixture to ensure a thick, even coating. Allow the 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 lightly coat the bottom. Once hot, add the chicken cutlets in batches to avoid crowding. Sauté for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage.
- Assemble and bake: Preheat the oven to 425°F (220°C). Spread half of the marinara sauce evenly in a 9x13-inch casserole dish. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce over the center of each cutlet, then sprinkle shredded mozzarella on top. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the cheese melts, and the sauce bubbles. Garnish with chopped basil or parsley if desired.
Notes
- Pound chicken breasts evenly to ensure uniform cooking and tender texture.
- Resting the breaded chicken before frying helps the coating adhere and reduces loss during cooking.
- Do not overcrowd the pan when frying to maintain oil temperature and achieve a crispy crust.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- For a gluten-free version, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
- Fresh basil or parsley garnish adds a pop of color and fresh aroma to the finished dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian-American