Description
A classic Italian-American favorite, Chicken Parmesan features tender breaded chicken cutlets fried to golden perfection, topped with marinara sauce and melted mozzarella cheese, then baked until bubbly. This comforting dish is perfect served over pasta or with a side of vegetables for a satisfying meal.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
Dredging and Coating
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Italian-style or panko)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Topping
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup fresh basil, chopped (optional)
For Frying
- ¼ cup olive oil
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after frying.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create four thin cutlets, which will cook more evenly and quickly.
- Set Up Coating Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture combining breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Coat Chicken: Dredge each cutlet in flour, dip into the beaten eggs, then thoroughly coat with the breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Fry the Cutlets: Heat olive oil in a large skillet over medium-high heat. Fry each chicken cutlet for 3-4 minutes on each side until golden brown and cooked through, then transfer them to a baking dish.
- Add Sauce and Cheese: Spoon marinara sauce evenly over each fried chicken cutlet, then sprinkle shredded mozzarella cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes, until the cheese is fully melted and bubbly.
- Garnish and Serve: Optionally, sprinkle chopped fresh basil on top before serving. Enjoy hot over pasta or alongside your favorite vegetables.
Notes
- For extra crispiness, use panko breadcrumbs instead of traditional Italian-style breadcrumbs.
- Make sure not to overcrowd the skillet when frying to maintain oil temperature and achieve a crispy crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to preserve crunchiness.
- To make this dish gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
