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Classic Chicken Parmesan Recipe

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4.4 from 9 reviews

This classic Chicken Parmesan recipe features breaded and pan-fried chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection for a comforting and flavorful Italian-American meal.

Ingredients

Chicken and Breading

  • 2 large chicken breasts (about 1 1/2 lbs)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs (beaten until frothy)
  • 1/2 cup Italian bread crumbs
  • 1/2 cup parmesan cheese (shredded or grated)
  • 2 Tbsp light olive oil (for sautéing)

Sauce and Toppings

  • 3 cups marinara sauce (divided)
  • 4 oz mozzarella cheese (about 1 cup shredded)
  • 1 Tbsp fresh basil or parsley (chopped, optional garnish)

Instructions

  1. Prepare the chicken: Trim the chicken breasts and slice each breast lengthwise into two equal-thickness cutlets, yielding four total cutlets. Pound larger pieces so they reach about 1/3-inch thickness. Season both sides with salt and pepper.
  2. Set up dredging station: In a shallow bowl, mix the flour with 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk the eggs until frothy. In a third bowl, combine the Italian bread crumbs and parmesan cheese. Dip each cutlet first in the flour, shaking off excess, then in the beaten eggs allowing any excess to drip off, and finally into the breadcrumb mixture, pressing gently to ensure an even coating. Let the breaded cutlets rest for 5 minutes to help the coating adhere.
  3. Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to coat the bottom of the pan. When hot, add the chicken cutlets in batches without overcrowding. Sauté each side for 3 to 4 minutes or until golden brown. The chicken does not need to be fully cooked at this stage.
  4. Assemble and bake: Preheat your oven to 425°F (220°C). In a 9×13-inch casserole dish, spread half of the marinara sauce evenly. Lay the fried chicken cutlets over the sauce in a single layer. Spoon the remaining marinara sauce evenly over each cutlet, then sprinkle the shredded mozzarella cheese on top. Bake uncovered for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted and bubbly, and the sauce is hot. Garnish with chopped fresh basil or parsley if desired before serving.

Notes

  • You can use gluten-free flour and bread crumbs to make this recipe gluten-free.
  • For best results, pound chicken breasts to an even thickness to ensure uniform cooking.
  • Use a meat thermometer to ensure safe internal temperature of 165°F (74°C).
  • Letting the breading rest before frying helps it stick better and prevents it from falling off.
  • Leftover chicken Parmesan can be refrigerated for up to 3 days and reheated gently in the oven.

Find it online: https://bitezly.com/classic-chicken-parmesan-recipe/