Description
This Best Chicken Parmesan recipe features tender, pounded chicken cutlets breaded with a flavorful breadcrumb and parmesan mixture, pan-fried until golden, and topped with mozzarella and marinara sauce before baking to melt the cheese perfectly. A classic Italian-American dish that’s crispy, juicy, and comforting.
Ingredients
Scale
For the Chicken
- 3 chicken breasts, sliced in half length-wise to create 6 cutlets
- 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
- 3 eggs, whisked
- 1/3 cup olive oil
Breadcrumbs
- 1 1/2 cups breadcrumbs
- 1/2 cup parmesan cheese, shredded
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
- 1 tsp garlic powder
For the Topping
- 6 slices Mozzarella cheese
- 1 1/2 cups marinara sauce
- 1/3 cup parmesan cheese, shredded
- 2 tbsp fresh basil, chopped
Instructions
- Preheat and Tenderize: Preheat the oven to 425F. Place the chicken cutlets in a large ziplock bag or between two sheets of parchment paper. Pound firmly with a rolling pin or the smooth side of a meat hammer until the thickness is about 1/2 inch. Remove and pat dry with paper towels.
- Prepare Breadcrumb Mixture: In a shallow dish, combine breadcrumbs, 1/2 cup shredded parmesan cheese, salt, pepper, Italian herb blend, and garlic powder. Mix well.
- Set up Breading Station: Arrange three shallow dishes: one with flour, one with whisked eggs, and one with the breadcrumb mixture.
- Bread the Chicken: Coat each chicken cutlet first in flour on both sides, shaking off any excess. Dip into the whisked eggs, then press into the breadcrumb mixture, ensuring both sides are well coated. Repeat for all cutlets.
- Brown the Chicken: Heat 3 tablespoons of olive oil in a cast iron skillet or pan over low to medium heat. Brown the breaded chicken for 2-3 minutes on each side until the coating is golden and crisp.
- Assemble and Bake: Arrange the browned chicken cutlets in a large baking dish. Layer each cutlet with a slice of mozzarella cheese and spoon marinara sauce over the top.
- Bake and Broil: Bake uncovered in the oven at 425F for 14 minutes. Remove from oven and sprinkle shredded parmesan cheese on top. Broil on high for 1 minute until the cheese is melted and slightly browned. Remove, sprinkle with fresh chopped basil, and serve.
Notes
- For a healthier alternative, use the baking method: after breading, place cutlets in an oiled baking pan, spray or brush with olive oil, and bake at 450F for 25 minutes before adding cheese and sauce, then bake 5 more minutes and broil to finish.
- This chicken parmesan pairs wonderfully with pasta of any shape or an Italian salad like Tuscan artichoke or chopped Italian salad.
- Serve with crusty Italian bread or sourdough for a complete meal.
- Chicken breasts should be pounded to about 1/2 inch thickness for even cooking and tenderness.
- Use fresh basil for garnish to add a fresh, aromatic element to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
