Description
This classic Chicken Parmesan recipe features tender, breaded chicken cutlets topped with melted mozzarella, marinara sauce, and parmesan cheese, baked to perfection. Crispy on the outside and juicy inside, it's an Italian-American favorite that’s perfect for an easy weeknight dinner or special occasion.
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
- 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 get it ready for baking the chicken parmesan.
- Tenderize Chicken: Place chicken cutlets in a large ziplock bag or between parchment paper and pound them firmly with a rolling pin or meat hammer until they are about 1/2 inch thick. Remove from bag and pat dry with paper towels.
- Prepare Breadcrumb Mixture: In a shallow dish, combine breadcrumbs, parmesan cheese, salt, pepper, Italian herb blend, and garlic powder, mixing well to distribute the seasonings evenly.
- Set Up Breading Station: Arrange three shallow dishes in a row: one with flour, one with whisked eggs, and one with the breadcrumb mixture for easy coating.
- Bread the Chicken: Coat each chicken cutlet first in flour, shaking off the excess, then dip into the eggs followed by the breadcrumb mixture, pressing gently to ensure the crumbs stick well on both sides.
- Brown the Chicken: Heat 3 tablespoons of olive oil in a cast iron skillet or pan over low to medium heat. Brown the breaded chicken cutlets for 2 to 3 minutes on each side until the coating turns golden and crispy.
- Layer and Bake: Place the browned chicken cutlets into a large baking dish. Top each with a slice of mozzarella and spoon marinara sauce over them. Bake uncovered at 425F for 14 minutes.
- Add Cheese and Broil: Remove the baking dish from the oven, sprinkle shredded parmesan cheese over the chicken, then broil on high for 1 minute until the cheese is melted and browned.
- Garnish and Serve: Sprinkle fresh chopped basil over the chicken parmesan and serve hot, ideally with your favorite pasta or Italian salad.
- Optional Baked Method: For a lighter version using less oil, preheat the oven to 450F. After breading, place the cutlets in an oiled baking pan, brush or spray with olive oil, and bake for 25 minutes. Then add the mozzarella, sauce, and parmesan cheese, baking for an additional 5 minutes, followed by broiling for 1 minute to brown the cheese. Garnish with basil and serve.
Notes
- For gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- If you want a lower-fat version, use part-skim mozzarella and reduce the oil when frying or use the baked method.
- Make sure the chicken is evenly pounded to ensure uniform cooking.
- Serve with pasta, Italian salad, or crusty bread for a complete meal.
- This dish can be prepared ahead and frozen; thaw before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
