Go Back
chicken Parmesan recipe

Chicken Parmesan Recipe

Golden, crispy chicken cutlets smothered in rich marinara sauce and melted mozzarella—this chicken parmesan recipe is the ultimate comfort food. Easy enough for a weeknight, yet impressive for guests, it delivers bold Italian flavors with a satisfyingly crunchy bite. Pair it with pasta or pile it onto a sandwich roll for a delicious homemade meal that's always a hit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 2 large boneless skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying
  • For the Sauce and Topping:
  • 1 1/2 cups marinara sauce store-bought or homemade
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish optional

Method
 

  1. Prep the Chicken: Slice chicken breasts in half to make thin cutlets. Pat dry and season with salt and pepper.
  2. Set Up Breading Stations: Place flour in one bowl, beaten eggs and milk in another, and breadcrumbs mixed with Parmesan in a third.
  3. Bread the Chicken: Dredge each cutlet in flour, dip in egg wash, and coat with breadcrumb mixture. Press gently so it sticks.
  4. Fry the Chicken: In a large skillet, heat 1/4 inch oil over medium heat. Fry each cutlet 3–4 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate.
  5. Assemble in Baking Dish: Preheat oven to 400°F (200°C). Spread 1/2 cup marinara sauce on the bottom of a baking dish. Place fried cutlets in the dish. Top each with sauce, mozzarella, and a sprinkle of Parmesan.
  6. Bake: Bake uncovered for 15–18 minutes or until cheese is melted and bubbly.
  7. Garnish & Serve: Top with fresh basil or parsley and serve hot.

Notes

  • Don’t Overcrowd the Pan: Fry in batches so cutlets stay crispy.
  • Use Thin Cutlets: They cook faster and more evenly.
  • Drain Well: Let fried chicken rest on paper towels or a wire rack.
  • Homemade Sauce Bonus: Use your favorite homemade marinara for deeper flavor.
  • Double the Batch: Freeze one for a future dinner.