Chicken Parmesan Recipe

This delicious Chicken Parmesan Recipe has Parmesan cheese right in the crunchy breadcrumb coating. You'll love the crispy fried cutlets served with homemade marinara sauce and plenty of melted mozzarella on top.

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 810kcal

Author Meggan Hill

Ingredients

For the sauce:

1 tablespoon olive oil
4 cloves garlic minced
28 ounces crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar

For the chicken:

1 1/2 pounds boneless skinless chicken breasts (about 2 large, see note 1)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs (see note 2)
1/4 cup Parmesan cheese grated
2 tablespoons fresh parsley minced, plus more for garnish
1 cup vegetable oil or avocado oil
2 cups shredded mozzarella cheese
8 ounces spaghetti cooked, for serving
fresh basil or parsley, for garnish

US Customary - Metric

Instructions

To make the sauce:

In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and sugar. Bring the sauce to boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper and keep warm over medium-low heat while preparing the chicken. You will have about 2 1/2 cups sauce.

To bread the chicken:

Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray.
Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 1 day in advance).

To fry the chicken:

Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked to 165 degrees on an internal thermometer, about 3 to 5 minutes per side.
Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack. Repeat with remaining 2 cutlets.
Adjust oven rack 4” from broiler element and preheat broiler on HIGH. Top each breaded cutlet with 2 tbsp sauce and 1/2 cup mozzarella cheese. Broil until cheese is melted and beginning to brown, about 2 to 4 minutes.
Serve the chicken Parmesan on a platter with the sauce and cooked spaghetti, if desired. Garnish with basil or parsley and pass remaining 2 cups sauce separately.

Notes

Chicken: Butterfly and pound the chicken into thin cutlets so it cooks quickly and evenly without burning. Or you can substitute boneless, skinless chicken thighs for the chicken breast.
Bread crumbs: Panko bread crumbs, also known as Japanese bread crumbs, keep breaded and fried foods extra crispy. You can also substitute fresh bread crumbs you grind yourself.
Yield: This recipe makes 4 large Chicken Parmesan cutlets (about 5 ounces per cutlet) and 2 1/2 cups sauce (a heaping 1/2 cup sauce per serving).
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition