Chicken Parmesan — Recipe
Ingredients
- 4 chicken breasts, pounded thin
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 2 eggs, beaten
- 1/2 cup flour
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella
- Olive oil, for frying
- Fresh basil, to serve
Instructions
- Preheat the oven to 425°F (220°C).
- Set up a breading station with flour, beaten eggs, and a mix of breadcrumbs and parmesan.
- Dredge each cutlet in flour, then egg, then the breadcrumb mixture, pressing to coat.
- Pan-fry in olive oil over medium-high heat, about 3 minutes per side, until golden.
- Transfer to a baking dish, top each cutlet with marinara and mozzarella.
- Bake 12–15 minutes until the cheese is melted and bubbling, then finish with fresh basil.
Why Pound the Chicken Thin
Pounding the cutlets to an even thickness means they cook through at the same rate the breading turns golden, so you avoid a burnt crust with a raw center.
Getting a Crispy Crust That Survives the Oven
Frying the cutlets first to set the crust, then baking just long enough to melt the cheese, keeps the coating crisp instead of turning soggy under the sauce.
Chicken Parmesan FAQ
Can I bake instead of frying the cutlets?
Yes, bake breaded cutlets at 425°F for about 15 minutes, flipping halfway, though the crust will be slightly less crisp.
Can I make this ahead?
Bread and fry the cutlets ahead, then top and bake just before serving.
What pairs well with chicken parmesan?
Spaghetti, a simple green salad, or garlic bread are classic sides.
Want an Extra-Crispy Crust That Never Gets Soggy?
There's a simple pantry trick professional kitchens use in the breading that keeps the crust crunchy even under bubbling sauce and cheese.
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