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Chicken Parmigiana Recipe

Italian-American · Main course · 45 min total

A classic Italian-American dish featuring breaded chicken cutlets topped with marinara sauce and melted mozzarella and Parmesan cheeses, baked until bubbly and golden.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves (optional)
• Salt and black pepper to taste
• Vegetable oil for frying

Instructions

1. Preheat oven to 400°F (200°C).
2. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with Parmesan in a third.
4. Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat with breadcrumb mixture, pressing gently to adhere.
5. Heat about 1/4 inch of vegetable oil in a large oven-safe skillet over medium-high heat. Fry chicken cutlets for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
6. Pour off excess oil from skillet. Spread a thin layer of marinara sauce on the bottom of the skillet. Place chicken cutlets in a single layer. Top each with a spoonful of marinara sauce and a slice of mozzarella.
7. Bake in preheated oven for 10-15 minutes until cheese is melted and bubbly. If desired, broil for 1-2 minutes for extra browning.
8. Garnish with fresh basil leaves and serve immediately.

Tips

• Use a meat mallet or rolling pin to pound chicken evenly.
• For extra crispiness, use panko breadcrumbs instead of regular.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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