Description
A classic Chicken Parmesan recipe featuring tender, breaded chicken cutlets pan-fried to golden perfection, then baked with marinara sauce and melted mozzarella cheese for a deliciously comforting Italian-American dish.
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
Cooking and Assembly
- 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 for optional garnish
Instructions
- Prepare the chicken: Trim chicken breasts and slice each in half lengthwise to create 4 cutlets of equal thickness. Pound larger breasts between plastic wrap 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 flour, 1 tsp salt, and black pepper. In a second bowl, whisk eggs until frothy. In a third bowl, mix Italian bread crumbs and Parmesan cheese. Dip each cutlet first in the flour, shaking off excess, then in the eggs, letting excess drip off, and finally coat evenly in the cheesy breadcrumb mixture. Let breaded cutlets rest for 5 minutes to adhere.
- Pan-fry the chicken: Heat a large non-stick pan over medium heat and coat the bottom lightly with olive oil. When hot, add cutlets in batches without crowding. Sauté each side for 3-4 minutes until golden brown but not fully cooked through.
- Assemble and bake: Pour half of the marinara sauce into a 9×13-inch casserole dish. Arrange the skillet-fried chicken cutlets in a single layer on top. Spoon the remaining marinara sauce over the chicken, then evenly sprinkle shredded mozzarella cheese on top. Bake uncovered at 425°F (220°C) for 15 minutes or until the chicken reaches an internal temperature of 165°F, cheese is melted, and the sauce is bubbly. Garnish with fresh chopped basil or parsley if desired.
Notes
- For large chicken breasts, pounding them to an even 1/3-inch thickness ensures uniform cooking. Alternatively, buy pre-cut chicken cutlets or tenders.
- Italian bread crumbs can be substituted with Panko, plain bread crumbs, or gluten-free alternatives. Add 1/2 tsp dried oregano for enhanced flavor.
- To get a crispier crust, use less marinara sauce in the bottom of the baking dish or omit the sauce layer beneath the chicken completely.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 502
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
