Description
This Best Chicken Parmesan recipe features tenderized chicken cutlets breaded with a flavorful Italian herb breadcrumb mixture, pan-fried to golden perfection, then topped with melted mozzarella, rich marinara sauce, and parmesan cheese. Finished with a quick broil, this classic Italian-American dish is perfect for an easy and hearty dinner that pairs beautifully with pasta or fresh salad.
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 black 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 the chicken cutlets in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or meat hammer until the thickness is about 1/2 inch. Remove and pat dry with paper towels to ensure the coating sticks well.
- Prepare Breadcrumbs: In a shallow dish, combine breadcrumbs, shredded parmesan, salt, pepper, Italian herb blend, and garlic powder. Mix well to evenly distribute the flavors.
- Set Up Breading Station: Arrange three shallow bowls or dishes: one with flour, one with whisked eggs, and one with the breadcrumb mixture for an efficient assembly line.
- Bread the Chicken: Coat each chicken cutlet thoroughly first with flour, shaking off any excess. Dip into the whisked eggs, then press into the breadcrumb mixture, packing the breadcrumbs firmly onto both sides.
- Brown the Chicken: Heat 3 tablespoons of olive oil in a cast iron skillet or pan over low to medium heat. Add the breaded chicken and cook for 2-3 minutes per side, until golden brown and crisp.
- Layer and Bake: Arrange the browned chicken pieces in a large baking dish. Top each with a slice of mozzarella, then spoon marinara sauce over the top. Place in the oven and bake uncovered for 14 minutes.
- Add Parmesan and Broil: Remove the baking dish from the oven and sprinkle 1/3 cup shredded parmesan cheese over the chicken. Broil on high for 1 minute or until the cheese is melted and lightly browned.
- Garnish and Serve: Sprinkle fresh chopped basil over the top before serving. Serve hot with your choice of pasta or salad.
Notes
- This chicken parmesan pairs wonderfully with any pasta shape and an Italian salad like Tuscan artichoke salad or Italian chopped salad.
- For a lighter option, try baking instead of pan-frying: bake breaded chicken cutlets at 450 degrees Fahrenheit for 25 minutes in a generously oiled pan, then add toppings and bake 5 more minutes before broiling to brown the cheese.
- Serve with crusty bread such as country sourdough or Italian bread to complete the meal.
- Ensure chicken is pounded evenly to about 1/2 inch thickness for uniform cooking and tender texture.
- Using fresh basil in the final garnish adds a bright, fresh flavor that complements the rich tomato sauce and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
