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Chicken Parmesan

This Chicken Parmesan Recipe delivers crispy, golden cutlets topped with marinara and melted mozzarella that tastes better than any Italian chain restaurant.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 2 pounds) Pound until about 1/2 inch thick.
  • 1 cup all-purpose flour For breading.
  • 2 large eggs, beaten For egg wash.
  • 1.5 cups Italian breadcrumbs For coating.
  • 0.5 cup grated Parmesan cheese For breadcrumbs.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt to taste salt Seasoning for chicken.
  • Black pepper to taste black pepper Seasoning for chicken.
  • 0.5 cup vegetable oil for frying For frying chicken.
For Assembly
  • 2 cups marinara sauce (homemade or quality jarred) For topping.
  • 1.5 cups shredded mozzarella cheese Fresh mozzarella melts better than pre-shredded.
  • 0.5 cup grated Parmesan cheese For topping.
  • Fresh basil to taste fresh basil for garnish Optional.
  • Cooked pasta to serve cooked pasta for serving Suggested accompaniment.

Method
 

Preparing the Chicken
  1. Pound chicken breasts between two sheets of plastic wrap until about 1/2 inch thick.
  2. Season both sides of the pounded chicken with salt and pepper. Let sit at room temperature for 10 minutes.
  3. Set up a breading station: first bowl with flour seasoned with salt and pepper, second bowl with beaten eggs, and third bowl with breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning.
  4. Dredge chicken in flour, dip in egg wash, then press into breadcrumb mixture, ensuring thorough coating.
  5. Let breaded cutlets rest on a plate for 5-10 minutes before frying.
Frying the Chicken
  1. Heat oil in a large skillet over medium-high heat until shimmering.
  2. Cook chicken cutlets for 3-4 minutes per side until golden brown. Transfer to paper towel-lined plate to drain excess oil.
Assembling and Baking
  1. Preheat oven to 425°F (220°C). Arrange fried cutlets on a baking sheet.
  2. Spoon marinara sauce over each cutlet and top with mozzarella and Parmesan.
  3. Bake for 8-10 minutes until cheese melts, then broil for 2-3 minutes until bubbly and golden.
  4. Let rest for 5 minutes before serving.

Notes

Store breaded, uncooked chicken for up to 24 hours in the fridge. Freeze breaded cutlets for up to 3 months. Store cooked chicken parm for up to 3 days. Reheat in a 350°F oven for best results.