Description
Classic Chicken Parmesan with crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection. This comforting Italian-American dish is perfect for a family dinner and garnished with fresh basil or parsley for added flavor.
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
- 2 Tbsp light olive oil, for sautéing
Assembly and Topping
- 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 of any excess fat and slice each breast in half lengthwise to create 4 equal-thickness cutlets. For larger breasts, pound them between plastic wrap with a meat mallet until about 1/3-inch thick. Season both sides with salt and pepper.
- Set up the dredging station: In three separate shallow bowls, prepare the coatings: first bowl with flour, salt, and pepper; second bowl with beaten eggs; third bowl with a mix of Italian bread crumbs and grated parmesan cheese. Dip each chicken cutlet first into flour, shaking off excess, then into the eggs, allowing excess to drip off, and finally into the cheesy bread crumb mixture, pressing firmly to coat evenly. Let the breaded chicken rest for 5 minutes to help the coating adhere.
- Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the bottom. Once hot and shimmering, fry the chicken cutlets in batches without overcrowding. Cook each side for 3-4 minutes or until golden brown; the chicken will finish cooking in the oven.
- Assemble and bake: Preheat the oven to 425°F (220°C). Pour half of the marinara sauce into a 9×13 inch casserole or baking dish. Arrange the fried chicken cutlets in a single layer over the sauce. Spoon the remaining sauce evenly over the chicken, then sprinkle shredded mozzarella on top. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted, and the sauce bubbles. Garnish with fresh chopped basil or parsley if desired before serving.
Notes
- Pound large chicken breasts to even thickness for uniform cooking; alternatively use pre-cut chicken cutlets or tenders.
- Substitute Italian bread crumbs with panko, plain bread crumbs, or gluten-free crumbs; add 1/2 tsp dried oregano for added flavor.
- For a crispier crust, reduce or omit the sauce layer on the bottom of the baking dish.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and cheese)
- Calories: 502
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg
