Chicken Parmigiana
Crisp breaded chicken cutlets blanketed in marinara and bubbling mozzarella — a red-sauce joint staple born of Italian-American ingenuity.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Meat mallet
- •Large skillet
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 30
- carbs
- 34
- protein
- 42
- calories
- 590
Instructions
- 1
Season the pounded chicken with salt and pepper.
- 2
Set out three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan.
- 3
Coat each cutlet in flour, dip in egg, and press into the breadcrumbs so they stick.
- 4
Heat oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden and drain on paper towels.
- 5
Spread a thin layer of marinara in a baking dish. Place the cutlets on top and spoon more sauce over each.
- 6
Top each cutlet with mozzarella slices and a sprinkle of Parmesan.
- 7
Bake at 400°F (200°C) for 12–15 minutes until the cheese is melted and bubbling.
- 8
Scatter with fresh basil. Serve hot, over spaghetti if desired.
Chef's tips
Pound the cutlets to an even thickness before breading so they cook through evenly while the crust browns.
Storage
Refrigerate leftovers in an airtight container up to 3 days.
Reheating
Reheat uncovered in a 375°F (190°C) oven for 15 minutes to keep the crust from turning soggy; avoid the microwave.
Common mistakes to avoid
- •Skipping the frying step, which leaves the crust pale and soft instead of crisp and golden.
- •Adding too much sauce before baking, which makes the crust soggy.
- •Using pre-shredded mozzarella, which does not melt as smoothly as fresh or block cheese.
Serving suggestions
Cooked Chicken Parmigiana?
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