Chicken Parmesan
Crispy breaded chicken cutlets, blanketed in marinara and melted mozzarella. A weeknight classic that delivers every time.
Ingredients
- 4 largeboneless, skinless chicken breasts(about 6–8 oz each)
- ½ tspkosher salt
- ¼ tspblack pepper
- ½ cupall-purpose flour
- 2 largeeggs
- 1 cupItalian breadcrumbs
- ½ cupgrated Parmesan cheese(divided)
- ½ tspgarlic powder
- ⅓ cupolive oil(for pan-frying)
- 1 ½ cupsmarinara sauce
- 1 ½ cupsshredded low-moisture mozzarella
- 2 tbspfresh basil leaves(torn, to finish)
Method
- 01
Place each chicken breast between two sheets of plastic wrap and pound to an even 0.5-inch thickness using a meat mallet or heavy skillet.
- 02
Season both sides of the 4 chicken breasts with ½ tsp kosher salt and ¼ tsp black pepper.
- 03
Set up a three-stage breading station: the ½ cup flour in one shallow dish, the 2 eggs beaten in a second, and the 1 cup Italian breadcrumbs mixed with ¼ cup of the grated Parmesan and ½ tsp garlic powder in a third.
- 04
Dredge each cutlet in flour, shaking off the excess, then dip in the beaten egg, letting any drip off, then press firmly into the breadcrumb mixture to coat both sides.
- 05
Preheat the oven to 425°F (220°C). Line a baking sheet with a wire rack.
- 06
Heat the ⅓ cup olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed, sear the breaded cutlets for 3 minutes per side until deep golden brown. Transfer to the wire rack.
- 07
Spoon about ⅓ cup of the marinara sauce onto each cutlet, spreading it to the edges.
- 08
Divide the 1 ½ cups shredded mozzarella evenly over the sauced cutlets, then sprinkle the remaining ¼ cup grated Parmesan on top.
- 09
Bake at 425°F for 12–15 minutes, until the cheese is fully melted, bubbling, and beginning to brown at the edges and the chicken is cooked through (internal temp 165°F).
- 10
Rest for 3 minutes, then scatter the 2 tbsp torn fresh basil over the top and serve immediately.
Adapted from public domain & community sources