Description
This classic Chicken Parmesan recipe features crispy, golden chicken cutlets topped with savory marinara sauce and melted mozzarella cheese, baked to perfection. Perfectly balanced with Parmesan and Italian breadcrumbs, it’s an Italian-American favorite that’s easy to make and wonderfully satisfying, especially when served over spaghetti.
Ingredients
Scale
Chicken and Breading
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Topping
- 1/2 cup vegetable oil (for frying)
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil or parsley (chopped, for garnish)
Optional
- Cooked spaghetti (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled chicken parmesan later.
- Prepare Chicken Cutlets: If needed, pound the chicken cutlets to an even thickness to ensure uniform cooking.
- Set Up Breading Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a breadcrumb mixture made from Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
- Bread the Chicken: Dredge each chicken cutlet first in flour, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumb mixture, pressing firmly to adhere the coating well.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry each breaded chicken cutlet for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble for Baking: Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish. Place the fried chicken cutlets on top of the sauce, and spoon the remaining marinara sauce over each cutlet.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese generously over each chicken piece. Bake uncovered in the preheated oven for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden, and the chicken is cooked through.
- Garnish and Serve: Remove from oven, garnish with chopped fresh basil or parsley. Serve hot with cooked spaghetti on the side if desired.
Notes
- Use panko breadcrumbs for extra crunch and texture.
- For a lighter version, skip frying and bake the breaded chicken directly.
- You can prepare the breaded chicken cutlets ahead and bake them fresh just before serving for convenience.
