Chicken Parmigiana
Crispy breaded chicken cutlets smothered in rich marinara and melted mozzarella, baked until bubbly and golden. A beloved Italian-American classic that never disappoints.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1.5 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ cup vegetable oil, for frying
- 2 cups marinara sauce
- 8 oz mozzarella cheese, shredded
- ¼ cup fresh basil, for garnish
- 1 tsp salt
- ½ tsp black pepper
Method
- Preheat oven to 425 degrees F. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet.
- Set up a breading station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in the second, and breadcrumbs mixed with Parmesan and garlic powder in the third. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mixture on both sides.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. Pan-fry the chicken cutlets until golden brown on each side, about 3 minutes per side. Work in batches to avoid crowding.
- Transfer all cutlets to a baking sheet. Spoon marinara sauce over each cutlet and top with shredded mozzarella.
- Bake in the oven until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165 degrees F, about 15 minutes.
- Optionally broil for 1-2 minutes to get a golden, caramelized cheese top. Watch carefully to prevent burning.
- Garnish with fresh basil and serve with pasta or a simple green salad.
Chef's note: Pounding the chicken to an even thickness ensures it cooks evenly. For a lighter version, bake the breaded cutlets on a wire rack instead of frying.
Nutrition per serving
620kcal
48gprotein
34gcarbs
32gfat
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