Chicken Parmesan

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

Chicken Parmesan with marinara and melted mozzarella beside spaghetti, topped with basil
  • Prep 25 min
  • Cook 25 min
  • Total 50 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

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.

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