Chicken Parmesan Recipe
Crispy golden chicken cutlets baked with marinara down the center and bubbly melted mozzarella. This easy skillet-to-oven dinner protects the crunchy crust while delivering tender, savory bites.
Equipment
- 9x13 casserole baking dish
- Large Non-Stick Pan
- Meat Mallet
- Instant-read thermometer
Ingredients
- 2 chicken breasts ((large), about 1 1/2 lbs*)
- 1/2 cup all-purpose flour (or GF 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 ( to sauté)
- 3 cups marinara sauce (divided)
- 4 oz mozzarella cheese ((1 cup shredded))
- 1 Tbsp fresh basil (or parsley, chopped for optional garnish)
Instructions
- Trim the chicken breasts, cut them horizontally into 4 cutlets, pound larger pieces to 1/3-inch thick, and season with salt and pepper. Keep the cutlets even in thickness so they cook uniformly from edge to center.
- Combine the flour, salt, and pepper in one shallow bowl; place the frothy eggs in a second bowl; and mix the bread crumbs with parmesan in a third bowl. Coat each cutlet in flour, egg, and cheesy crumbs, pressing the crumbs on firmly, then rest the breaded chicken for 5 minutes.
- Heat the olive oil in a large nonstick skillet over medium heat and fry the cutlets in batches for 3 to 4 minutes per side. The chicken should sizzle as it enters the pan and develop a golden crust before it goes into the oven.
- Pour half the marinara into a 9x13 casserole dish, add the cutlets, spoon the remaining marinara down their centers, and cover with mozzarella. Bake uncovered at 425°F for 15 minutes, until the cheese bubbles and the chicken reaches 165°F, then garnish with basil or parsley if desired.
Notes
Dredging tip: Pat the chicken dry with paper towels before flouring and let the breaded cutlets rest for 5 minutes before frying to ensure the coating adheres firmly without slipping off in the pan.
Texture tip: Spoon marinara only down the center of each cutlet and bake uncovered so steam can escape, keeping the outer breaded edges crisp.
Cheese choice: Low-moisture shredded mozzarella melts cleanly without releasing excess water, protecting the crisp cutlet underneath.
Reheating: Reheat leftovers uncovered on a baking sheet in a warm oven or toaster oven instead of using the microwave to restore the crunchy crust.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 502kcalCarbohydrates: 33gProtein: 44gFat: 21gSaturated Fat: 8gCholesterol: 181mgSodium: 2191mgPotassium: 820mgFiber: 4gSugar: 8gVitamin A: 550IUVitamin C: 12mgCalcium: 320mgIron: 3mg
Tried this recipe?Let us know how it was!