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Chicken Parmesan

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A comforting classic featuring crispy chicken, rich marinara sauce, and melted cheese.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp whole milk or buttermilk
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • Kosher salt and freshly ground black pepper
  • 1.5 cups high-quality marinara sauce
  • 8 oz fresh mozzarella cheese
  • 0.5 cup shredded low-moisture mozzarella
  • 0.33 cup neutral oil
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a rimmed baking sheet.
  2. Slice the chicken breasts in half horizontally, creating four thin cutlets.
  3. Place each cutlet between plastic wrap or in a zip-top bag. Use a meat mallet to pound them to about ½ inch thick. Season both sides with salt and pepper.
  4. Set up three shallow dishes. In the first, add flour. In the second, whisk eggs and milk together until smooth. In the third, combine panko breadcrumbs, ½ cup grated Parmesan, garlic powder, oregano, basil, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Toast the panko mixture in a dry skillet over medium heat for about 3-4 minutes until golden brown. Let it cool.
  6. Dredge each chicken cutlet in the flour, shaking off the excess. Dip it in the egg wash, allowing any excess to drip off. Finally, press it into the panko mixture, ensuring full coating.
  7. Heat neutral oil in a large skillet over medium-high heat. To check readiness, drop a bit of panko into the oil. If it sizzles, it’s good to go. Cook two cutlets at a time for about 3-4 minutes per side until golden brown and crispy. Transfer them to the wire rack.
  8. Spoon marinara sauce over each cutlet, nearing the edges. Add fresh mozzarella slices and sprinkle with low-moisture mozzarella, along with the remaining Parmesan.
  9. Bake in the preheated oven for 10-12 minutes, until the cheese is melted, bubbly, and lightly golden.
  10. Allow the Chicken Parmesan to rest for 3-5 minutes to retain moisture. Garnish with freshly chopped basil or parsley before serving.

Notes

For a lighter version, swap low-fat cheese options or use gluten-free breadcrumbs.

Nutrition

Find it online: https://www.topchoicerecipes.com/chicken-parmesan-25/