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Chicken Parmesan

Italian-American · Dinner · Easy

Chicken Parmesan

Total
43 min
Prep
20 min
Serves
4
Calories
560
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Crisp breaded chicken meets bright marinara and bubbling mozzarella, with just enough sauce to keep the golden edges uncovered.

A shallow fry gives Chicken Parmesan a sturdy, crisp crust before its short trip into the oven. The sauce goes down the middle of each cutlet, leaving a border of breadcrumbs exposed to the heat.

Start with evenly thin chicken so the coating browns at the same pace as the meat cooks. Low-moisture mozzarella melts without flooding the pan, and a thick marinara keeps the breading from becoming soggy.

CheesyCrispyClassicComfort FoodNut-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Pound the chicken breasts to 1/2 inch thick and season with salt and black pepper. Put the flour, beaten egg, and breadcrumbs mixed with Parmesan in three shallow bowls.

  2. Coat each cutlet in flour, then egg, then the breadcrumb mixture, pressing the crumbs onto both sides.

  3. Heat the olive oil in a large skillet over medium heat. Fry the chicken in two batches for per side until the crust is golden; transfer to a sheet pan.

  4. Spoon marinara down the center of each cutlet and scatter mozzarella over the sauce. Bake for until the cheese bubbles and the chicken reaches 165°F. Scatter with basil.

Forkue tips

  • Use a spatula to lift breaded cutlets; tongs can tear away the crust before it firms up.

Storing and reheating

Store covered in the refrigerator for 3 days. Reheat uncovered on a sheet pan in a 375°F oven until hot so the exposed crust can crisp again.

Kitchen gear

Large skilletTop picks on AmazonSheet panTop picks on AmazonMeat malletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

560Calories
49gProtein
24gCarbs
28gFat

Photo: Tristan Kenney, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Chicken Parmesan: FAQ

Can I bread the chicken ahead?

Yes. Arrange the breaded cutlets on a covered tray in the refrigerator for up to a day, keeping them in a single layer.

Why is the bottom soggy?

Too much sauce or a long wait after saucing softens the crust. Use thick marinara sparingly and bake as soon as the cheese is added.

How do I store and reheat Chicken Parmesan?

Store covered in the refrigerator for 3 days. Reheat uncovered on a sheet pan in a 375°F oven until hot so the exposed crust can crisp again.

How long does Chicken Parmesan take?

About 43 min in total: 20 min prep and 23 min cooking.

What do I need to make Chicken Parmesan?

The key ingredients are chicken breasts, all-purpose flour, egg, breadcrumbs, parmesan and marinara sauce, plus pantry basics.

Any tips for Chicken Parmesan?

Use a spatula to lift breaded cutlets; tongs can tear away the crust before it firms up.

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