I first cooked Chicken Parmesan on a Tuesday after a full day of work and school pick ups I had this simple Italian style dinner I didnt realize how much that would change my week forever
I started by seasoning the chicken then dredging it in flour eggs and breadcrumbs mixed with parmesan I heated oil in the skillet and the sizzle it made felt so good As I watched the golden crust form I could almost taste the melted mozzarella and tangy tomato sauce
Once the cutlets were frying I preheated the oven to let them finish cooking under a blanket of cheese and sauce This oven baking step gave me a chance to wipe down the counter and get plates laid out for the kids It made the whole kitchen smell like a trattoria in our home
By the time I pulled those cutlets from the oven they were bubbly and crisp I slapped them on a plate poured a red pepper flake drizzle over top and we dug in right away Chicken Parmesan scored big that night It got me hooked on this quick cooking method and that warm Italian style comfort food vibe
Why this recipe wins you over
- Crunchy breaded chicken it pops with flavor and cooks fast
- Melty mozzarella and parmesan cheese melted in the oven for that gooey finish
- Simple tomato sauce we simmer it quick or use your favorite jarred variety
- Easy skillet frying plus baking gives you crisp crust without standing at the stove
- Family friendly dinner perfect for busy weeknights and hungry kids
Pantry and fridge heroes
Chicken breasts boneless skinless are the main ingredient you can also use thin cutlets for faster cooking
All purpose flour it helps the eggs and breadcrumbs stick to the chicken surface
Large eggs beaten with a splash of water to create a loose coating station
Breadcrumbs plain or Italian seasoned they add the crunch layer that holds cheese and sauce
Parmesan cheese finely grated it blends with the breadcrumbs for extra savory bite
Marinara sauce jarred or homemade a smooth tomato base for that classic Italian cuisine touch
Mozzarella cheese shredded or sliced it melts beautifully on top of the crusty cutlets
Olive oil enough for shallow frying it gives you a golden crust without deep frying
Game plan for Chicken Parmesan success
Step 1 Gather your tools and ingredients near the stove This prep lets you work quickly once the heat is up
Step 2 Set up three stations on your counter One bowl with flour one with beaten eggs one with breadcrumbs and cheese mix
Step 3 Dredge each chicken cutlet first in flour shaking off excess then dip in egg wash then coat evenly in breadcrumb blend
Step 4 Heat oil in a heavy skillet over medium heat You want enough oil to cover the bottom but not so much it feels deep frying
Step 5 Cook the breaded chicken cutlets two to three minutes per side until golden brown they will finish cooking in the oven
Step 6 Transfer the fried cutlets to a baking sheet top each with marinara sauce and shredded mozzarella slide into oven at 375 degrees
Step 7 Bake for ten to fifteen minutes until cheese is bubbly and edges are crisp That final bake gives you even cooking
Time saving cheats
You can use pounded thin chicken cutlets they cook faster and crisp up more evenly saving you a few minutes
Buy pre shredded mozzarella and grated parmesan it cuts down on clean up and you skip the grater duty
Swap fresh breadcrumbs with panko they give extra crunch and stick without large crumbs falling off
Use a cast iron skillet that retains heat well so you dont waste time waiting for the pan to recover heat
Prep the sauce and breadcrumbs while the oil heats up multitasking makes the dinner come together quicker
That first perfect bite
The first forkful of Chicken Parmesan hit me with hot cheese that stretched then snapped back That toothsome crust gave way to juicy chicken under the sauce
My kids squealed when the mozzarella ooze fell onto their plate They started mopping it with bread right away and spilled sauce on the table but we didnt mind
Between the tang of tomato and savory parmesan I couldnt resist a second bite before the plating was even done It felt like a little Italian farewell party in our kitchen
Serving cool ideas
Lay the Chicken Parmesan on a bed of buttered spaghetti toss in fresh basil leaves and cracked pepper for a simple pasta dinner
Turn leftovers into a sandwich layer the cutlet between ciabatta add extra sauce and melted cheese press it like a panini
Serve small cutlets atop mixed greens drizzle with olive oil and balsamic vinegar for a lighter take on Italian comfort food
Storing and reheating done right
Let the chicken cutlets cool slightly then wrap each piece in parchment paper and store in an airtight container in the fridge they last three to four days
For freezing place cutlets in a single layer on a sheet tray freeze for an hour then transfer to zip top bags they keep well for up to two months
Reheat in the oven at 350 degrees on a wire rack set over foil that way air circulates and the crust stays crisp avoid the microwave if you want crunch
End on a high note plus you asked
Nothing beats the comfort of a golden chicken cutlet smothered in cheese and tomato sauce I love how Chicken Parmesan brings everyone to the table fast and keeps the kids happy You can riff on it with herbs spices or even a dash of chili flakes
How do I keep the breading from falling off
Make sure you shake off excess flour before dipping in egg and press the breadcrumbs firmly on the chicken Patting helps the crumbs stick and reduce flaking
Can I use chicken thighs instead
You can swap thighs but trim excess fat and slice them to a uniform thickness They may take a bit longer to cook so adjust baking time accordingly
What is the best oil for frying
Use a neutral oil like canola or vegetable oil They have a high smoke point and wont impart strong flavor letting the cheese and sauce shine
Is it OK to use jarred sauce
Absolutely jarred marinara is a great shortcut Just choose one you enjoy and taste it first seasoning with herbs or a pinch of sugar to balance acidity if needed
How do I make it gluten free
Swap regular flour and breadcrumbs with a gluten free blend and use gluten free panko Many brands work well just watch the cooking time as coatings vary in absorbency
Chicken Parmesan
Equipment
- 2 shallow bowls
- 1 large skillet
- 1 baking dish (9x13 inches)
- 1 meat mallet or rolling pin
- 1 cooking thermometer (optional)
- 1 tongs or spatula
- 1 stove
- 1 oven
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 cup all-purpose flour
- 2 large pieces eggs
- 1 cup breadcrumbs Preferably Italian seasoned.
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- olive oil for frying
- optional fresh basil For garnish.
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken: If necessary, use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about ½ inch.
- Set up your breading station: Place the flour in one shallow bowl, beat the eggs in another bowl, and place the breadcrumbs in a third bowl. Season the flour and breadcrumbs with garlic powder, oregano, salt, and pepper.
- Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, coat the chicken in breadcrumbs, pressing gently to adhere.
- Heat ¼ inch of olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken pieces. Fry for about 4-5 minutes on each side until golden brown and cooked through.
- In a baking dish, spread about half of the marinara sauce on the bottom. Place the fried chicken breasts in the dish and top each piece with the remaining marinara sauce. Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired before serving.
