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Golden, crispy breaded chicken cutlets smothered in rich marinara sauce and melted mozzarella – this Chicken Parmesan is the Italian-American classic that never goes out of style. Serve it over a bed of pasta for a restaurant-quality dinner that’s surprisingly easy to master at home.

Chicken Parmesan

Crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella and parmesan cheese. This Italian-American classic delivers restaurant-quality results at home.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian, Restaurant Classics

Servings 4 servings

Calories 780 kcal

Equipment

Baking sheet

Grill or cast iron skillet

Tongs

Cutting board

Sharp knife

Meat thermometer

Ingredients

  

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Chicken

• 4 boneless skinless chicken breasts 6-8 oz each
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 3 large eggs beaten
• 2 cups panko breadcrumbs
• 1 cup parmesan cheese grated, divided
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup vegetable oil for frying

Toppings

• 2 cups marinara sauce homemade or quality jarred
• 8 oz fresh mozzarella sliced
• 1/4 cup fresh basil leaves torn
• extra virgin olive oil for drizzling

For Serving

• 1 lb spaghetti or linguine cooked
• fresh parsley chopped, for garnish

Instructions

 

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place chicken breasts on cutting board. Using a sharp knife, slice each breast horizontally to create two thin cutlets. Pound to even 1/2-inch thickness.
• Season chicken with salt and pepper on both sides. Set up breading station: flour in one shallow dish, beaten eggs in another, and panko mixed with 1/2 cup parmesan, garlic powder, and Italian seasoning in a third.
• Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into panko mixture, coating both sides completely.
• Heat oil in grill or cast iron skillet over medium-high heat. Working in batches, fry cutlets for 3-4 minutes per side using tongs until golden brown and crispy. Transfer to prepared baking sheet.
• Top each cutlet with 1/2 cup marinara sauce, spreading evenly. Layer mozzarella slices on top, then sprinkle with remaining parmesan cheese.
• Bake for 12-15 minutes until cheese is melted and bubbly with golden spots, and chicken reaches 165°F internal temperature.
• Remove from oven and let rest on cutting board for 3 minutes. Top with fresh basil and drizzle with olive oil.
• Serve over cooked pasta with extra marinara sauce on the side. Garnish with fresh parsley.

Notes

Pounding chicken to even thickness ensures uniform cooking. The double cheese combination of mozzarella and parmesan creates the perfect melty, flavorful topping. Don’t skip the panko breadcrumbs – they create a much crispier coating than regular breadcrumbs. For extra flavor, add 1/4 cup grated parmesan to the egg wash. You can bread the chicken up to 4 hours ahead and refrigerate until ready to fry. Use high-quality marinara sauce for best results, or make your own. Leftover chicken parmesan makes excellent sandwiches on crusty Italian rolls.

ALLERGEN INFORMATION: Contains gluten (flour, breadcrumbs, pasta), dairy (parmesan, mozzarella), and eggs. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 780kcalCarbohydrates: 68gProtein: 52gFat: 32gSaturated Fat: 12gCholesterol: 215mgSodium: 1180mgFiber: 4gSugar: 8g

Keyword Baked, Breaded, Cheese, Chicken, Dinner, Family Meal, Italian, Pasta, Restaurant Classics, Tomato Sauce

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