Description
Classic Chicken Parmesan featuring tender breaded chicken cutlets sautéed to golden perfection, topped with rich marinara sauce and melted mozzarella cheese, baked to bubbly deliciousness. Perfectly balanced flavors and textures make this Italian-American favorite a comforting and satisfying meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts, about 1 1/2 lbs
Dredging Station
- 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 (about 1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken: Trim the chicken breasts of any fat and slice them in half lengthwise to create 4 cutlets of equal thickness. For larger breasts, use a meat mallet to pound them to about 1/3-inch thickness. Season both sides of the cutlets with salt and pepper.
- Set Up the Dredging Station: In a shallow bowl, mix the flour with salt and black pepper. In a second bowl, whisk the eggs until frothy. In a third bowl, combine the Italian bread crumbs and Parmesan cheese. Dip each chicken cutlet first in the flour mixture, tapping off excess, then in the beaten eggs, allowing excess to drip off, and finally press them into the cheesy breadcrumb mixture to coat evenly. Let the coated cutlets rest for 5 minutes to help the breading adhere better during cooking.
- 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 and shimmering, add the chicken cutlets in batches to avoid overcrowding; the chicken should sizzle upon contact. Cook each side for 3-4 minutes or until the crust turns golden brown. The chicken does not need to be fully cooked at this stage.
- Assemble and Bake: Preheat your oven to 425°F (220°C). In a 9×13-inch casserole dish, spread half of the marinara sauce evenly on the bottom. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce evenly over the chicken, then sprinkle the shredded mozzarella cheese on top. Bake uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted, and the 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 even cooking and tenderness. Alternatively, use pre-cut chicken cutlets or tenders.
- Italian bread crumbs can be substituted with Panko, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano to the bread crumb mixture for added flavor.
- If you prefer a crispier crust on your chicken, use less marinara sauce on the bottom of the casserole dish, or omit that bottom layer of sauce entirely.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken cutlet with sauce and cheese)
- Calories: 502
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 165mg
