📝 About This Recipe
Experience the gold standard of Italian-American comfort food with this meticulously crafted Chicken Parmigiana. Featuring golden-brown, herb-crusted chicken cutlets nestled in a vibrant, slow-simmered marinara sauce and topped with a molten duo of mozzarella and parmesan, this dish is a masterclass in texture and flavor. It is the perfect marriage of crunchy, savory, and cheesy elements that transforms a simple dinner into a restaurant-quality feast.
🥗 Ingredients
Chicken & Breading
- 2 large Chicken Breasts (boneless, skinless, halved horizontally to make 4 cutlets)
- 1/2 cup All-purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 1 cup Panko Breadcrumbs (for extra crunch)
- 1/2 cup Italian Breadcrumbs (seasoned variety)
- 1/4 cup Grated Parmesan Cheese (finely grated for the breading mix)
- 1 teaspoon Garlic Powder
- 1/2 cup Vegetable Oil (for shallow frying)
Homemade Marinara Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic (minced)
- 28 ounces Crushed Tomatoes (preferably San Marzano)
- 1 teaspoon Dried Oregano
- 6-8 pieces Fresh Basil Leaves (torn)
- 1/2 teaspoon Granulated Sugar (to balance acidity)
Cheesy Topping & Garnish
- 8 ounces Fresh Mozzarella Cheese (sliced or shredded)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. This ensures even cooking and a tender bite.
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2
Season both sides of the chicken cutlets generously with salt, black pepper, and garlic powder.
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3
Prepare a breading station with three shallow bowls: one with the seasoned flour, one with the beaten eggs, and one with a mixture of Panko, Italian breadcrumbs, and 1/4 cup of grated parmesan.
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4
Dredge each cutlet in the flour (shaking off excess), dip into the egg wash, and then press firmly into the breadcrumb mixture until fully coated. Set aside on a wire rack for 10 minutes to help the breading adhere.
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5
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
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6
Stir in the crushed tomatoes, oregano, sugar, and a pinch of salt. Simmer uncovered for 15-20 minutes, stirring occasionally. Stir in the torn basil at the very end.
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7
Preheat your oven to 400°F (200°C).
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8
In a large skillet, heat the vegetable oil over medium-high heat. Once shimmering, fry the chicken cutlets for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.
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9
Drain the fried cutlets briefly on paper towels to remove excess oil.
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10
Spread about 1/2 cup of the prepared marinara sauce on the bottom of a 9x13 inch baking dish.
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11
Place the chicken cutlets in the dish and top each with a few spoonfuls of sauce, followed by a generous layer of mozzarella and the remaining Parmigiano-Reggiano.
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12
Bake for 12-15 minutes, or until the cheese is melted, bubbly, and slightly browned on top.
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13
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always pound your chicken to an even thickness; this prevents the thin edges from drying out while the center cooks. Mixing Panko with traditional Italian breadcrumbs provides the perfect balance of airy crunch and classic flavor. Don't drown the chicken in sauce before baking; only put sauce on the center of the cutlet to keep the edges crispy. Use high-quality whole milk mozzarella for the best 'cheese pull' and flavor profile. Letting the breaded chicken rest before frying ensures the coating sticks to the meat rather than the pan.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or linguine tossed in the remaining marinara sauce. Pair with a crisp, buttery garlic bread to soak up every drop of the tomato sauce. Accompany with a fresh Caesar salad or a simple arugula salad with lemon vinaigrette to cut through the richness. A medium-bodied Italian red wine, like a Chianti or Sangiovese, complements the acidity of the tomatoes perfectly. For a lower-carb option, serve alongside roasted zucchini noodles or sautéed spinach.