Description
This classic Chicken Parmesan recipe features crispy breaded chicken cutlets topped with savory marinara sauce and melted mozzarella cheese. Perfectly pan-fried and finished in the oven, it offers a comforting Italian-American meal that’s easy to prepare in about 40 minutes and serves four people.
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 (for frying)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken after frying.
- Prepare Chicken Cutlets: Slice the chicken breasts in half horizontally to create four thin cutlets, which helps them cook evenly and quickly.
- Prepare Dredging Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
- Coat Chicken: Dredge each chicken cutlet first in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press gently on the chicken to ensure the breadcrumbs adhere properly.
- Pan-Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes per side until they are golden brown and crispy. Then, transfer the cutlets to a baking dish.
- Add Sauce and Cheese: Spoon marinara sauce evenly over each chicken cutlet and then top with shredded mozzarella cheese for that delicious melty layer.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh basil if desired, and serve hot. This dish pairs excellently with pasta or a side of vegetables.
Notes
- For a crispier crust, use panko breadcrumbs instead of traditional Italian-style breadcrumbs.
- You can substitute the marinara sauce with your favorite tomato sauce or homemade sauce.
- Make sure the oil is sufficiently hot before frying to prevent the coating from absorbing too much oil.
- The chicken cutlets should be of even thickness for uniform cooking; pound the chicken if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
