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Chicken Parmesan

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A classic Italian dish featuring crispy chicken cutlets, gooey cheese, and rich marinara sauce, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp whole milk or buttermilk
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • Kosher salt and freshly ground black pepper
  • 1.5 cups high-quality marinara sauce
  • 8 oz fresh mozzarella cheese
  • 0.5 cup shredded low-moisture mozzarella
  • 0.33 cup neutral oil
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and position a wire rack inside a rimmed baking sheet.
  2. Slice the chicken breasts in half horizontally to create four thin cutlets.
  3. Place each cutlet between plastic wrap or in a zip-top bag. Use a meat mallet to pound them to about ½ inch thick. Season both sides with salt and pepper.
  4. Set up three shallow dishes: fill the first with flour, whisk together eggs and milk in the second, and in the third, mix panko breadcrumbs, ½ cup grated Parmesan, garlic powder, oregano, basil, ½ tsp salt, and ¼ tsp pepper.
  5. For extra flavor, toast the panko mixture in a dry skillet over medium heat for about 3-4 minutes until golden brown. Let it cool.
  6. Dredge each chicken cutlet in flour, shake off the excess, dip into the egg wash, and firmly press it into the panko mixture to coat.
  7. Heat neutral oil in a large skillet over medium-high heat. Cook two cutlets at a time for about 3-4 minutes per side until golden brown. Transfer them to the wire rack.
  8. Top each cutlet with marinara sauce, fresh mozzarella slices, low-moisture mozzarella, and the remaining Parmesan.
  9. Bake in the oven for 10-12 minutes until the cheese is melted, bubbly, and lightly golden.
  10. Allow the Chicken Parmesan to rest for 3-5 minutes to retain moisture. Garnish with freshly chopped basil or parsley before serving.

Notes

For a crispier crust, allow the breaded cutlets to rest for 10-15 minutes before frying. You can use whole wheat flour or gluten-free breadcrumbs as substitutes.

Nutrition

Find it online: https://www.tastysavvy.com/chicken-parmesan-31/