Description
A classic and easy Chicken Parmesan recipe featuring crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection. This comforting Italian-American dish is perfect for a family dinner and pairs wonderfully with pasta or a fresh salad.
Ingredients
Scale
Chicken and Breading
- 2 large boneless skinless chicken breasts, butterflied and halved into 4 cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 2 tablespoons milk or cream
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup olive oil, plus more as needed for pan frying
Toppings and Garnish
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or flat leaf parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish and set it aside for later use.
- Prepare the chicken cutlets: Slice each chicken breast horizontally to create two thin cutlets, resulting in four pieces total. Place each piece between sheets of parchment or plastic wrap, then gently pound them to an even thickness of about 1/2 inch for uniform cooking.
- Season the chicken: Season both sides of each chicken cutlet evenly with salt and black pepper to enhance flavor.
- Set up breading station: Arrange three shallow bowls: one with all-purpose flour, one with whisked eggs combined with milk or cream, and one with a mixture of Italian seasoned breadcrumbs, grated Parmesan cheese, garlic powder, and onion powder.
- Bread the cutlets: Dredge each chicken cutlet first in the flour, shaking off any excess, then dip into the egg mixture allowing extra to drip off. Finally, press the cutlets firmly into the breadcrumb mixture, coating both sides thoroughly.
- Pan fry the cutlets: Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the cooked cutlets to the prepared baking dish.
- Add sauce and cheese: Spoon marinara sauce evenly over the center of each cutlet, leaving some crispy edges visible. Sprinkle shredded mozzarella cheese generously on top of the sauce.
- Bake the chicken Parmesan: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, lightly browned, and the internal temperature of the chicken reaches 165°F (74°C).
- Rest and garnish: Remove from oven and let the chicken rest for 5 minutes. Garnish with freshly chopped basil or parsley. Serve hot, ideally over pasta, with garlic bread, or alongside a green salad.
Notes
- Butterflying and pounding the chicken breasts ensures even cooking and tenderness.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
- Fresh basil adds a fragrant finish but flat-leaf parsley works well too if basil is unavailable.
- You can substitute marinara sauce with your favorite homemade or store-bought tomato sauce.
- For extra crispiness, you can double-dip the cutlets by repeating the egg and breadcrumb step.
- Serve immediately for the best texture, as the crust may soften if left too long.
