Chicken Parmesan
Chicken Parmesan, or Pollo alla Parmigiana, is an Italian-American favorite that transforms the eggplant Parmesan technique onto crisp breaded chicken cutlets, layered with marinara and melted mozzarella. It bakes into a bubbling, golden dish that pairs perfectly with a tangle of spaghetti or a simple green salad.
By YumYum Editorial · Italian
Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 4
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even 1/2-inch thickness
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano, plus extra for topping
- 2 cups marinara sauce
- 8 oz fresh mozzarella, sliced
- 1/2 cup olive oil, for frying
- to taste Salt and black pepper, to taste
- 2 tablespoons chopped fresh basil, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and season the chicken cutlets on both sides with salt and pepper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with the grated Parmigiano-Reggiano.
- Dredge each cutlet in flour, dip in egg, then coat thoroughly in the breadcrumb mixture, pressing to adhere.
- Heat the olive oil in a large skillet over medium-high heat and fry the cutlets 3-4 minutes per side until golden brown (they will finish cooking in the oven).
- Spread a thin layer of marinara in a baking dish, arrange the cutlets on top, and spoon more marinara over each one.
- Layer mozzarella slices over the sauced cutlets and sprinkle with extra Parmigiano-Reggiano.
- Bake for 12-15 minutes until the chicken reaches 165°F (74°C) internally and the cheese is melted and lightly browned.
- Garnish with fresh basil and serve hot over pasta or with crusty bread.