Description
A classic Chicken Parmesan recipe featuring tender, breaded chicken cutlets pan-fried to golden perfection, then baked with rich marinara sauce and melted mozzarella cheese for a comforting, delicious meal.
Ingredients
Scale
Chicken and Breading
- 2 large chicken breasts, about 1 1/2 lbs
- 1/2 cup all-purpose flour, or gluten-free flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten until frothy
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese, shredded or grated
Cooking
- 2 Tbsp light olive oil, to sauté
Assembly and Garnish
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese, (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the chicken: Trim the chicken breasts and slice each in half lengthwise to create 4 evenly thick cutlets. Pound larger chicken breasts to about 1/3-inch thickness. Season all sides with salt and black pepper.
- Set up dredging station: In the first shallow bowl, mix flour, salt, and black pepper. In the second bowl, whisk eggs until frothy. In the third bowl, combine Italian bread crumbs and parmesan cheese. Dip each chicken cutlet first into the flour, shaking off excess, then into the eggs, and finally press into the breadcrumb mixture ensuring an even, thick coating. Let breaded cutlets rest for 5 minutes to help the coating adhere better while frying.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the pan bottom. Once the oil is hot and shimmering, add chicken pieces in batches without crowding. Cook for 3 to 4 minutes per side until golden brown but not fully cooked through.
- Assemble and bake: Preheat oven to 425˚F. Pour half the marinara sauce into a 9×13-inch casserole dish. Arrange the fried chicken cutlets in a single layer over the sauce. Spoon remaining marinara sauce evenly down the center of each cutlet. Sprinkle shredded mozzarella over the top. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165˚F, the cheese has melted, and the sauce is bubbling. Garnish with freshly chopped basil or parsley if desired.
Notes
- For large chicken breasts, pounding between plastic wrap to flatten ensures even cooking and tenderness. Alternatively, use pre-cut chicken cutlets or tenders.
- If gluten-free is preferred, substitute Italian bread crumbs with gluten-free breadcrumbs or panko. Adding 1/2 teaspoon dried oregano to the crumbs can enhance flavor.
- To achieve a crispier crust, reduce or omit the marinara sauce layer at the bottom of the casserole dish.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 502 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 140 mg
