Go Back
–+ servings
Golden chicken Parmesan with melted mozzarella, tomato sauce, basil, and spaghetti.

Italian Chicken Parmesan

No ratings yet
Crisp breaded chicken cutlets layered with marinara, melted mozzarella, and Parmesan, served with spaghetti.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Baking dish
  • Large pot

Method
 

Bread the Chicken:
  1. Heat the oven to 425°F (220°C). Season the chicken with half the salt and pepper.
  2. Dredge each cutlet in flour, beaten egg, then panko mixed with Parmesan and the remaining seasoning.
  3. 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:
  1. Spoon marinara over each cutlet and top with mozzarella.
  2. Bake for 12 to 15 minutes, until the chicken reaches 165°F (74°C) and the cheese is melted.
Serve:
  1. Meanwhile, cook the spaghetti until al dente and drain.
  2. Serve the chicken with spaghetti, extra sauce, and torn basil.

Nutrition

Calories: 760kcalCarbohydrates: 68gProtein: 55gFat: 31gSaturated Fat: 11gCholesterol: 185mgSodium: 1260mgFiber: 5gSugar: 8g

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.