Chicken Parmigiana
Intro
Chicken Parmigiana, often called Chicken Parmesan, is a beloved Italian-American classic. Crispy breaded chicken cutlets are smothered in rich marinara sauce, layered with gooey mozzarella and Parmesan cheese, and baked until bubbly and golden. It’s hearty, comforting, and perfect for family dinners or special occasions. Serve it over spaghetti, with garlic bread, or alongside a crisp salad for a restaurant-quality meal at home.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken:
2 large chicken breasts (about 1 lb / 450 g), halved horizontally to make 4 cutlets
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (Italian seasoned or plain with added herbs)
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
3 tbsp olive oil (for frying)
For the Topping:
2 cups marinara sauce (homemade or good-quality jarred)
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley (for garnish)
Instructions
Prepare the Chicken (10 minutes)
Preheat oven to 400°F (200°C).
Season chicken cutlets with salt and pepper.
Set up breading station:
Plate 1: flour
Plate 2: beaten eggs
Plate 3: breadcrumbs mixed with Parmesan, oregano, and garlic powder
Dredge each cutlet in flour, dip in egg, then coat with breadcrumb mixture.
Pan-Fry the Cutlets (10 minutes)
Heat olive oil in a large skillet over medium heat.
Fry chicken 2–3 minutes per side until golden brown and crispy (chicken will finish cooking in oven).
Place cutlets on paper towels to drain excess oil.
Assemble & Bake (15 minutes)
Spread ½ cup marinara sauce in the bottom of a baking dish.
Place chicken cutlets in the dish.
Spoon remaining marinara sauce over each cutlet.
Sprinkle mozzarella and Parmesan evenly on top.
Bake uncovered for 15 minutes, until cheese is melted and bubbly.
Serve
Garnish with fresh basil or parsley.
Serve hot with spaghetti, garlic bread, or a green salad.
Tips
Pound chicken cutlets evenly for faster cooking and tender texture.
Use panko breadcrumbs for extra crispiness.
For a lighter version, skip frying and bake breaded chicken at 400°F (200°C) for 20 minutes before topping with sauce and cheese.
Leftovers reheat beautifully in the oven or can be made into a Chicken Parm sandwich.