Description
Chicken Parmesan is a classic Italian-American dish featuring tender, breaded chicken cutlets fried to golden perfection, topped with savory marinara sauce and melted mozzarella cheese, then baked to create a crispy, cheesy casserole. This easy 40-minute recipe serves 4 and is perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts
- 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 Toppings
- 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: Preheat your oven to 400°F (200°C) to prepare for baking the chicken once it is fried and topped.
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally into four thin cutlets to ensure even cooking and a tender texture.
- Set Up Dredging Stations: Arrange three shallow bowls – one with flour, one with beaten eggs, and one with a combined mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Coat Chicken: Dredge each chicken cutlet first in the flour, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure it adheres well.
- Pan Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Fry each cutlet for 3-4 minutes per side until they turn a golden brown color. Once fried, transfer the cutlets to a baking dish.
- Top with Sauce and Cheese: Spoon marinara sauce evenly over each fried chicken cutlet, and then sprinkle shredded mozzarella cheese on top.
- Bake to Finish: Place the baking dish in the preheated oven and bake for 10-15 minutes until the cheese melts and bubbles, signaling the dish is ready.
- Garnish and Serve: Optionally, garnish with chopped fresh basil and serve hot. This dish pairs beautifully with pasta or steamed vegetables for a complete meal.
Notes
- For a crispier crust, use panko breadcrumbs or Italian-style breadcrumbs mixed with Parmesan.
- Ensure chicken cutlets are dry before dredging to help the coating stick better.
- Use fresh mozzarella for a richer flavor, but shredded works well for quicker melting.
- Leftover chicken Parmesan can be refrigerated and reheated, best enjoyed within 2 days.
- For a lighter version, bake the breaded chicken cutlets instead of frying.
- Adjust herbs and spices in breadcrumb mixture to suit your taste.
