Italian · Main · Medium
Chicken Parmigiana
Crispy breaded chicken cutlets smothered in rich marinara and bubbling mozzarella, baked until golden. A red sauce restaurant classic that tastes even better at home.
The whole recipe in 60 seconds
Chicken Parmigiana, in 5 ideas
- Pounding the chicken to an even thickness is the single biggest factor in juicy results, thick spots dry out before the thin edges cook through.
- A wire rack for draining keeps the bottom crust crisp instead of steaming soggy on paper towels.
- Fresh mozzarella melts into creamy pools while low moisture mozzarella gives you that classic cheese pull, pick your texture.
- Season every breading layer, not just the flour, so the flavor runs all the way through the crust.
- Assemble and bake right before serving; breaded chicken sitting in sauce for hours loses its crunch.
What you need
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 lbs)
- 1 cup all purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup vegetable oil, for frying
- 2 cups marinara sauce
- 8 oz fresh mozzarella, sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, torn
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
Directions
- Heat the oven to 425F. Pound the chicken breasts to an even 1/2 inch thickness between two sheets of plastic wrap so they cook evenly.
- Set up a breading station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
- Heat the vegetable oil in a large oven safe skillet over medium high heat until shimmering. Fry the cutlets in batches, about 3 minutes per side, until deep golden brown. Drain on a wire rack.
- Wipe out excess oil from the skillet, return the cutlets to the pan, and spoon marinara sauce generously over each one.
- Top each cutlet with mozzarella slices and sprinkle with Parmesan. Transfer the skillet to the oven and bake 8 to 10 minutes, until the cheese is melted and bubbling.
- Rest 5 minutes, scatter fresh basil over the top, and serve hot over spaghetti or with crusty bread.
Buy whole mozzarella and slice it yourself instead of pre-shredded bags; it melts far more smoothly and costs less per pound at the deli counter.