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