Description

Classic Chicken Parmesan featuring crispy breaded chicken cutlets pan-fried to golden perfection, topped with marinara sauce and melted mozzarella cheese, then baked until bubbly. Served garnished with fresh basil or parsley for a comforting Italian-inspired meal.

Ingredients

Scale

Chicken and Breading

2 large chicken breasts (about 1 1/2 lbs), sliced in half lengthwise to make 4 cutlets
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 & 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 garnish)

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Instructions

Prepare the chicken: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to form 4 equal-thickness cutlets. Pound larger pieces 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 one shallow bowl, mix flour, salt, and 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 flour, tapping off excess, then dip in egg, allowing excess to drip off, and finally press into the breadcrumb mixture ensuring a thick, even coating. Let breaded chicken rest for 5 minutes to help coating adhere during cooking.
Pan-fry chicken: Heat olive oil in a large non-stick skillet over medium heat, enough to coat the bottom. When oil is hot and shimmering, add chicken in batches without crowding; the chicken should sizzle. Cook each side for 3 to 4 minutes or until golden brown. The chicken does not need to be fully cooked at this point as it will finish in the oven.
Assemble and bake: Preheat the oven to 425°F (220°C). Spread half of the marinara sauce evenly in a 9×13 inch casserole dish. Arrange the chicken cutlets in a single layer on top of the sauce. Spoon the remaining marinara sauce over the chicken down the center of each piece. Sprinkle shredded mozzarella evenly over the top. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted, and sauce is bubbling. Garnish with freshly chopped basil or parsley if desired before serving.

Notes

For large chicken breasts, pounding to an even 1/3-inch thickness ensures uniform cooking and tender texture. Alternatively, pre-cut chicken cutlets or tenders can be used.
Italian bread crumbs can be substituted with Panko, plain bread crumbs, or gluten-free crumbs. Adding 1/2 tsp dried oregano to the crumbs will add extra flavor.
For a crispier crust, reduce or omit the sauce layer on the bottom of the casserole dish before baking.

Nutrition

Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
Calories: 502
Sugar: 6g
Sodium: 700mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 44g
Cholesterol: 140mg