Chicken Parmesan is a beloved Italian-American comfort dish built from breaded chicken, bright tomato sauce, and bubbling mozzarella.
The cutlets are browned first for a crisp crust, then finished with sauce and cheese so the coating stays flavorful rather than soggy.
Pound the chicken to an even thickness so the cutlets cook quickly and remain tender while the cheese melts.
Serving Suggestions
Serve with spaghetti, a lemony green salad, or roasted broccoli and plenty of extra basil.
Recipe Notes
Assemble the cutlets a few hours ahead and refrigerate; bake just before serving for the best crust.
Italian Chicken Parmesan
Crisp breaded chicken cutlets layered with marinara, melted mozzarella, and Parmesan, served with spaghetti.
Equipment
- Meat mallet
- Three shallow bowls
- Large skillet
- Baking dish
- Large pot
Ingredients
Chicken and Breading
- 1 1/2 lb boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 tsp fine salt divided
- 1/2 tsp black pepper divided
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan
- 1/3 cup olive oil for frying
Sauce and Serving
- 2 cups marinara sauce
- 8 oz shredded mozzarella
- 12 oz spaghetti
- 1/4 cup fresh basil leaves torn
Instructions
Bread the Chicken:
- Heat the oven to 425°F (220°C). Season the chicken with half the salt and pepper.
- Dredge each cutlet in flour, beaten egg, then panko mixed with Parmesan and the remaining seasoning.
- Heat the olive oil in a large skillet over medium-high heat and brown the cutlets for 2 to 3 minutes per side. Transfer to a baking dish.
Bake:
- Spoon marinara over each cutlet and top with mozzarella.
- Bake for 12 to 15 minutes, until the chicken reaches 165°F (74°C) and the cheese is melted.
Serve:
- Meanwhile, cook the spaghetti until al dente and drain.
- Serve the chicken with spaghetti, extra sauce, and torn basil.
Notes
- Use a thermometer in the thickest part of the chicken for a reliable doneness check.
- For a lighter finish, bake the breaded cutlets on a rack instead of pan-frying.
Nutrition
Calories: 760kcalCarbohydrates: 68gProtein: 55gFat: 31gSaturated Fat: 11gCholesterol: 185mgSodium: 1260mgFiber: 5gSugar: 8g