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Classic Chicken Parmesan Recipe

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4.3 from 7 reviews

This classic Chicken Parmesan recipe features tender, breaded chicken cutlets pan-fried to a golden crisp, topped with savory marinara sauce and melted mozzarella cheese. Ready in just 22 minutes, it's a quick and delicious Italian-American favorite perfect for a satisfying weeknight dinner.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (about 1.5 lbs)

Breading Mixture

  • 1 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • Freshly cracked pepper, to taste

Breading Stations

  • 1 egg
  • 1/2 cup all-purpose flour

Other Ingredients

  • 1/4 cup cooking oil (such as vegetable or olive oil)
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 Tbsp chopped fresh parsley (optional)

Instructions

  1. Filet: Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets each, making a total of four cutlets. Alternatively, pre-cut chicken cutlets can be used.
  2. Season: Lightly season both sides of each chicken cutlet with a pinch of salt, freshly cracked pepper, Italian seasoning, and garlic powder for balanced flavor.
  3. Combine Breading Mixture: In a wide shallow bowl or container, mix the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and freshly cracked pepper thoroughly.
  4. Whisk Egg: In a separate shallow bowl, whisk the egg until smooth to create an egg wash for coating.
  5. Prepare Flour: In a third shallow bowl, place the all-purpose flour that will be used for dredging the chicken.
  6. Dredge Chicken: Dredge each chicken cutlet first in the flour, shaking off excess. Next, dip it into the egg wash, coating fully and allowing excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring an even coating on both sides.
  7. Cook: Heat the cooking oil in a large skillet over medium-high heat. Once very hot, add the breaded chicken cutlets and cook the first side for about 5 minutes until golden brown.
  8. Flip and Top: Flip the cutlets, reduce the heat to medium. Spoon 2 tablespoons of marinara sauce onto each cutlet and sprinkle with ¼ cup shredded mozzarella cheese per piece.
  9. Melt Cheese and Finish Cooking: Cover the skillet with a lid to trap heat, allowing the cheese to melt, the marinara to warm, and the chicken to cook through completely. This should take about 5-7 minutes more.
  10. Serve: Remove the lid, garnish with chopped fresh parsley if desired, and serve the Chicken Parmesan hot alongside spaghetti and extra marinara sauce if preferred.

Notes

  • For best results, make sure the oil is hot before adding the chicken to achieve a crispy crust.
  • If you prefer, you can use panko breadcrumbs for extra crunch.
  • Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
  • Fresh parsley adds a nice color and mild herbal note but can be omitted if not available.
  • This dish pairs perfectly with spaghetti, a green salad, or garlic bread.

Find it online: https://simpleplatter.com/classic-chicken-parmesan-recipe/