Description
This is a classic and delicious Chicken Parmesan recipe featuring tender chicken cutlets breaded and browned to golden perfection, topped with melted mozzarella and parmesan cheese, and baked with rich marinara sauce. Perfect for a comforting Italian-American 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 chicken cutlets in a large ziplock bag or between parchment paper and gently pound with a rolling pin or meat hammer until about 1/2 inch thick. Remove and pat dry.
- Prepare Breadcrumb Mixture: In a shallow dish, combine breadcrumbs, parmesan cheese, salt, pepper, Italian herb blend, and garlic powder; mix well.
- Set Up Breading Station: Arrange three shallow bowls with flour in one, whisked eggs in another, and the breadcrumb mixture in the last bowl.
- Bread the Chicken: Dredge each chicken cutlet first in flour, shaking off excess, then dip into eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Brown the Chicken: Heat about 3 tablespoons of olive oil in a cast iron skillet or pan over low to medium heat. Cook chicken cutlets for 2 to 3 minutes per side, until the breading is golden and crisp.
- Assemble and Bake: Place browned chicken in a large baking dish. Layer each cutlet with a slice of mozzarella cheese and spoon marinara sauce over the top. Bake uncovered in the oven for 14 minutes.
- Add Parmesan and Broil: Remove from oven, sprinkle shredded parmesan cheese over the chicken, then broil on high for 1 minute until cheese melts and browns slightly.
- Garnish and Serve: Sprinkle fresh chopped basil over the chicken parmesan and serve immediately.
Notes
- For a lighter version, skip pan-frying and bake the breaded chicken cutlets oiled on a baking pan at 450 degrees Fahrenheit for 25 minutes, then top with cheese and sauce and bake another 5 minutes before broiling for 1 minute.
- Serve this chicken parmesan with pasta or an Italian salad like Tuscan artichoke or chopped Italian salad for a complete meal.
- Crusty Italian bread or sourdough bread is a great accompaniment for soaking up the delicious sauce.
- To ensure even cooking, pound chicken evenly thin to about 1/2 inch thickness before breading.
- You can substitute gluten-free flour and breadcrumbs to make this recipe gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
