Chicken Parmesan

Name: Chicken Parmesan
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Boneless Skinless Chicken Breasts, Butterflied and pounded to 1 cm thick to make 4 cutlets; 1/2 cups All-purpose Flour; 2 large Eggs; 1 1/2 cups Italian-Style Breadcrumbs; 1/2 cups Parmesan Cheese, grated; for the breadcrumb mixture; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); 1 cup Neutral Oil, or light olive oil; for shallow frying; 3 cups Marinara Sauce; 8oz Low-Moisture Mozzarella Cheese, sliced (or 2 cups shredded); 1/4 cups Parmesan Cheese, grated; for topping; Some Basil Leaves, torn; fresh; optional

Crisp, golden breaded chicken topped with bubbling marinara and gooey cheese—this Chicken Parmesan is a comforting classic that’s perfect for weeknights or dinner guests. The chicken is pounded thin, dredged in a seasoned breadcrumb-Parmesan mix, pan-fried until crunchy, then finished in the oven with bright tomato sauce and melted mozzarella for a satisfyingly saucy, cheesy dish.

Crisp, golden breaded chicken topped with bubbling marinara and gooey cheese—this Chicken Parmesan is a comforting classic that’s ... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

1 hr

Price

2,34 €

Calories

885 kcal

high protein

low sugar

kid friendly

date night

Method

Preheat the oven

Heat the oven to 425° F and set a rack in the middle so the cheese melts evenly later.

Prep the chicken

Butterfly the Boneless Skinless Chicken Breasts if needed, then place them between two sheets of parchment or plastic wrap and pound them to an even 1 cm thickness. Pat the cutlets dry with paper towels so the coating sticks well.

Mix the breading

Set out three shallow bowls: one with the All-purpose Flour seasoned with the Kosher Salt and Pepper (Black), one with the Eggs beaten until smooth, and one with the Italian-Style Breadcrumbs mixed with the Parmesan Cheese.

Coat the cutlets

Working with one cutlet at a time, dredge the chicken in the flour and shake off the excess, dip it into the egg, then press it firmly into the breadcrumb mixture so every side is coated. Lay the breaded cutlets on a plate while you finish the rest.

Fry the chicken

Pour the Neutral Oil into a large skillet to a shallow layer and heat it over medium-high until it shimmers. Fry the cutlets in batches of two, about 3 to 4 minutes per side, until the crust is deep golden and crisp, then transfer them to a rack or paper towel-lined plate to drain.

Bake with sauce

Arrange the fried cutlets in a baking dish, spoon the Marinara Sauce over the top, then finish with the Low-Moisture Mozzarella Cheese and the remaining Parmesan. Bake at 425° F for 12 to 15 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.