Description
This Best Chicken Parmesan recipe features tender chicken cutlets breaded with a flavorful breadcrumb mixture, pan-fried to golden perfection, then baked with marinara sauce and melted mozzarella cheese. Finished with parmesan and fresh basil, it’s an easy and classic Italian-American dish perfect for a satisfying main course.
Ingredients
Scale
For the Chicken
- 3 chicken breasts, sliced in half length-wise to create 6 cutlets
- 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
- 3 eggs, whisked
- 1/3 cup olive oil
Breadcrumbs
- 1 1/2 cups breadcrumbs
- 1/2 cup parmesan cheese, shredded
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
- 1 tsp garlic powder
For the Topping
- 6 slices Mozzarella cheese
- 1 1/2 cups marinara sauce
- 1/3 cup parmesan cheese, shredded
- 2 tbsp fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the chicken parmesan.
- Tenderize Chicken: Place the chicken cutlets between two sheets of parchment paper or in a large ziplock bag. Pound gently with a rolling pin or meat hammer until the chicken is about 1/2 inch thick. Remove from bag and pat dry with paper towels.
- Prepare Breadcrumb Mixture: In a shallow dish, combine breadcrumbs, shredded parmesan, salt, pepper, Italian herb blend, and garlic powder. Mix well to evenly distribute seasonings.
- Set Up Breading Station: Arrange three shallow dishes with all-purpose flour in the first, whisked eggs in the second, and breadcrumb mixture in the third, creating an assembly line for coating the chicken.
- Bread the Chicken: Dredge each chicken cutlet first in flour, shaking off any excess. Then dip into the whisked eggs, followed by coating thoroughly with the breadcrumb mixture. Press breadcrumbs gently to adhere well to both sides.
- Brown the Chicken: Heat about 3 tablespoons of olive oil in a cast iron skillet or heavy pan over low to medium heat. Cook the chicken cutlets for 2 to 3 minutes per side until the breading is golden brown and crisp.
- Layer and Bake: Transfer the browned chicken pieces to a large baking dish. Place a slice of mozzarella on each cutlet, then spoon marinara sauce generously over the top. Bake uncovered in the 425°F oven for 14 minutes.
- Add Parmesan and Broil: Remove the dish from the oven and sprinkle with shredded parmesan cheese. Switch oven to broil on high and broil for 1 minute until the cheese is melted and slightly browned.
- Garnish and Serve: Sprinkle chopped fresh basil over the chicken parmesan before serving to add a fresh herbaceous finish.
Notes
- For a lighter option using less oil, follow the baked method by baking breaded chicken in an oiled pan at 450°F for 25 minutes before adding toppings and finishing with broil.
- This dish pairs wonderfully with any pasta, Italian salads like Tuscan artichoke salad or Italian chopped salad, and crusty bread such as sourdough or Italian loaf.
- You can substitute chicken breasts with chicken thighs for juicier meat but adjust cooking time accordingly to ensure doneness.
- If gluten intolerance is a concern, substitute the flour and breadcrumbs with certified gluten-free alternatives.
- Make sure to let the chicken dry well after tenderizing to help the breading adhere better and prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
