Chicken Parmesan (Parmigiana)

Course: Italian

Cuisine: Italian, Italian / American

Prep Time: 15

Cook Time: 20

Marina (make ahead of time): 45

Total Time: 1 20

Servings:

Calories: 637kcal

Author: Kris Longwell

This Chicken Parmesan is the real deal. So good. And so classic American Italian. Making this with homemade marinara is critical to its success. Awesome.

Print Recipe

Equipment

Large saucepan and rimmed baking sheet

Ingredients

4 5 oz. chicken breasts pounded to a ¼-inch thickness
Salt and ground black pepper
1 cup flour
3 large eggs
1 tablespoon milk whole
½ cups breadcrumbs Italian, fine
½ cup Panko breadcrumbs
¼ cup Parmesan cheese grated
1 teaspoon oregano dried
1 teaspoon basil dried
1 teaspoon garlic powder
3 tablespoon olive oil
3 tablespoon unsalted butter
2 cups marinara sauce plus more for serving
4 tablespoon Parmesan cheese shredded (or use grated)
2 cups mozzarella shredded, or sliced
¼ tablespoon Italian parsley chopped (for garnish)

Instructions

Preheat oven to 400°F.
Sprinkle salt and pepper over both sides of the chicken cutlets. Set aside.
4 5 oz. chicken breasts, Salt and ground black pepper
Set up a dredging station by placing the flour on a plate or in a dish large enough to fit at least one of the cutlets. In another bowl or pan, add the eggs with the milk and lightly beat them together. Mix together the breadcrumbs, cheese, dried herbs, and 1 teaspoon of salt and transfer to a plate or another bowl, or a pan.
1 cup flour, 3 large eggs, 1 tablespoon milk, ½ cups breadcrumbs, ½ cup Panko breadcrumbs, ¼ cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon garlic powder
Working one cutlet at a time, dredge the chicken in the flour to fully coat, shaking off any excess. Dip into the egg wash and turn it over until fully coated. Allow the excess egg to drip off. Add the cutlet to the breadcrumb mixture and turn it over to coat, using your fingers to help the mixture adhere to the chicken. Set on a large plate or platter, and continue this process with the remaining cutlets.
In a large skillet, heat the oil over medium heat. Add the butter and stir until melted.
3 tablespoon olive oil, 3 tablespoon unsalted butter
Once the butter is bubbling, add the cutlets and cook them for about 8 minutes per side, or until they are a deep golden brown all over. You can do this in two skillets to expedite the cooking process. Don't overcrowd your pan! Transfer them to a plate lined with paper towels.
Meanwhile, in a medium saucepan, heat the marinara sauce over medium-high heat for 5 minutes, or until fully heated.
2 cups marinara sauce
Transfer the cutlets to a baking sheet. Spoon about a ¼ cup of the marinara over each cutlet. Sprinkle about 1 tablespoon of the grated Parmesan on the marinara, and then place about ½ cup of the mozzarella on top.
4 tablespoon Parmesan cheese, 2 cups mozzarella
Place in the oven and bake until the cheese has melted and is gooey, about 5 to 7 minutes.
Serve with pasta and more marinara sauce. Garnish with parsley, if desired.
¼ tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you can't find thin chicken cutlets, then purchase large boneless, skinless breasts and cut them in half, lengthwise. Place the chicken, one piece at a time, into a large freezer baggie and pound them with the side of a mallet, or the bottom of a measuring cup or bottle, until approximately ¼" in thickness.

We like using a combination of fine breadcrumbs and Panko. However, you can use all fine breadcrumbs or all Panko, and still have great results.

The marinara sauce can be made up to 5 days in advance and kept in the fridge in an air-tight container, or can be frozen for up to 2 months.

Be sure not to scoot the cutlets around too much while they are frying in the pan. Try to pick them up with tongs or forks as little as possible. Too much handling will cause the breading to pull away from the chicken.

Nutrition