Can I bake the cutlets instead of frying?

Yes. Spray the breaded cutlets with oil and bake at 425°F for 15 minutes, flipping once, before adding the sauce and cheese.

What do you serve with chicken Parmesan?

Spaghetti with marinara, a green salad or garlic bread.

Chicken Parmesan

Crisp breaded chicken cutlets topped with marinara and melted mozzarella and Parmesan, baked until bubbly. The Italian-American classic. Serves 4.

Gluten-free with swaps Vegetarian with swaps High-proteinNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 25 min
Cook 25 min
Total 50 min
Yield 4 servings
Level Intermediate

Updated November 4, 2026

Chicken Parmesan with marinara and melted mozzarella beside spaghetti, topped with basil

Chicken Parmesan was born in Italian-American kitchens, modeled on eggplant Parmigiana from southern Italy. Thin cutlets are breaded with crumbs and Parmesan, fried until golden, then topped with tomato sauce and cheese and slid under the heat until bubbling.

Serve it with spaghetti and extra sauce, or tuck it into a crusty roll for a chicken parm sub.

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style or plain dry bread crumbs
1/2 cup finely grated Parmesan, divided
1/2 cup olive or vegetable oil, for frying
1 1/2 cups marinara sauce
8 ounces fresh mozzarella or low-moisture mozzarella, sliced
2 tablespoons chopped fresh basil

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
For the bread or cracker crumbs, use gluten-free bread crumbs or panko.

Also check the labels on the jarred sauce, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

meat mallet
3 shallow dishes
large skillet
wire rack
baking dish

Instructions

Make cutlets. Slice each breast in half horizontally to make 4 cutlets, and pound them to an even 1/2 inch between sheets of plastic wrap. Season with salt and pepper.
Bread. Set up three shallow dishes: flour; beaten eggs; and the bread crumbs mixed with 1/4 cup Parmesan. Dredge each cutlet in flour, dip in egg and press into the crumbs.
Fry. Heat the oven to 425°F. Heat the oil in a large skillet over medium-high heat and fry the cutlets for 3 minutes per side, until golden. Drain on a rack.
Top. Spread a little sauce in a baking dish, lay the cutlets in it, spoon sauce over each and top with mozzarella and the remaining Parmesan.
Bake. Bake for 10 to 12 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F. Sprinkle with basil and serve.

Nutrition per serving (estimated)

780Calories

41 gCarbohydrates

4 gFiber

38 gNet carbs

63 gProtein

40 gFat

Includes an estimated 1 tablespoon of frying oil absorbed per serving. Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Budget-friendly Gluten-free with swaps Vegetarian with swapsNo added sugar

Tips

Spoon the sauce only on the center of each cutlet so the edges stay crisp.
Low-moisture mozzarella browns better; fresh mozzarella is creamier.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 3 days, or freeze the fried cutlets without sauce up to 3 months. Reheat in a 375°F oven for 15 to 20 minutes so the coating stays crisp.

Questions about this recipe

Can I bake the cutlets instead of frying?: Yes. Spray the breaded cutlets with oil and bake at 425°F for 15 minutes, flipping once, before adding the sauce and cheese.
What do you serve with chicken Parmesan?: Spaghetti with marinara, a green salad or garlic bread.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chianti or another Sangiovese. Wine pairing guide

Other versions on the site: Air Fryer Chicken Parmesan (Parmesan-panko crust, made in the air fryer).

More Italian recipes

All Italian recipes | All recipes | Cooking guide and safe temperatures