Classic Chicken Parmesan Recipe

Introduction

Chicken Parmesan is a classic Italian-American dish featuring crispy breaded chicken cutlets baked with savory tomato sauce and melted cheese. It’s comforting, flavorful, and perfect for a satisfying family dinner.

Ingredients

• 2 pounds boneless, skinless chicken, turkey, or pork cutlets (or use chicken thighs for more flavor)
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 2 to 3 cups panko bread crumbs, as needed
• Kosher salt, as needed
• Black pepper, as needed
• Olive oil, for frying
• 5 cups Simple Tomato Sauce (see recipe)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• 1/2 pound fresh mozzarella, torn into bite-sized pieces

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Place the cutlets between two sheets of parchment paper or plastic wrap and gently pound them with a kitchen mallet or rolling pin until they are an even 1/4-inch thick.
2. Step 2: Set up three wide, shallow bowls—one with flour, one with beaten eggs, and one with panko bread crumbs. Season the meat generously with kosher salt and black pepper. Dip each cutlet first into the flour, then the eggs, and finally coat it thoroughly with panko. Repeat this process for all cutlets.
3. Step 3: Pour about 1/2 inch of olive oil into a large skillet and heat over medium-high heat. When the oil is hot, fry the cutlets in batches, turning once until both sides are golden brown. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
4. Step 4: Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the grated Parmesan over the sauce. Layer half of the cutlets over the cheese, then scatter half the mozzarella pieces on top. Spoon half the remaining tomato sauce over the mozzarella, sprinkle another third of the Parmesan, and repeat the layering with the remaining cutlets, mozzarella, sauce, and Parmesan, ending with a final layer of sauce and Parmesan.
5. Step 5: Bake the assembled dish in the preheated oven for about 40 minutes, or until the cheese is golden and the sauce is bubbling. Let it cool a few minutes before serving.

Tips & Variations

• For extra flavor, use chicken thighs instead of cutlets; they stay juicier during cooking.
• Try adding fresh basil leaves between layers for a fragrant touch.
• Use homemade or store-bought tomato sauce according to your preference—just make sure it’s well-seasoned.
• To keep the breading crispy, avoid overcrowding the pan when frying the cutlets.

Storage

Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, about 15-20 minutes. This helps maintain the crispiness of the coating and melty cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts sliced thinly or pounded to 1/4-inch thickness to mimic cutlets. This helps the chicken cook evenly and stay tender.

What can I serve with Chicken Parmesan?

Chicken Parmesan pairs wonderfully with pasta, a simple green salad, or garlic bread for a complete meal.

Classic Chicken Parmesan Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Classic Chicken Parmesan features tender, breaded chicken cutlets fried to a golden crisp, layered with rich tomato sauce, Parmesan, and fresh mozzarella, then baked to bubbly perfection. This comforting Italian-American favorite combines a crispy exterior with melty cheese and robust flavors, perfect served over pasta or with a side salad.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken, turkey, or pork cutlets (or chicken thighs for more flavor)

Breading

• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 2 to 3 cups panko bread crumbs, as needed
• Kosher salt, as needed
• Black pepper, as needed
• Olive oil, for frying

Sauce and Cheese

• 5 cups Simple Tomato Sauce (see recipe)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• 1/2 pound fresh mozzarella, torn into bite-sized pieces

Instructions

1. Prepare Chicken Cutlets: Heat oven to 400°F. Place the cutlets between two pieces of parchment paper or plastic wrap. Using a kitchen mallet or rolling pin, gently pound the meat to an even thickness of 1/4 inch to ensure uniform cooking.
2. Bread the Chicken: Arrange flour, beaten eggs, and panko bread crumbs each in separate wide, shallow bowls. Season the chicken generously with kosher salt and black pepper. Dredge each piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Repeat until all pieces are coated.
3. Fry the Cutlets: Pour olive oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until hot but not smoking. Fry the breaded cutlets in batches, turning halfway through, until each side is golden brown and crispy. Remove the cutlets and place them on a paper towel-lined plate to drain excess oil.
4. Assemble in Baking Dish: Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the grated Parmesan over the sauce. Arrange half of the fried cutlets over the cheese, then scatter half of the torn mozzarella pieces on top. Spoon half of the remaining tomato sauce over the cheese, followed by another third of the Parmesan. Repeat the layering with remaining cutlets, mozzarella, sauce, and Parmesan, ending with a top layer of sauce and Parmesan cheese.
5. Bake the Dish: Place the assembled baking pan in the preheated oven and bake for about 40 minutes, or until the cheese is golden brown and bubbly throughout. Remove from oven and let the dish cool for a few minutes before serving.

Notes

• Using chicken thighs instead of cutlets can increase flavor and juiciness.
• Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing too much oil.
• Simple Tomato Sauce can be homemade or store-bought; fresh marinara works well.
• Serving suggestion: Serve over cooked spaghetti or with a crisp green salad for a complete meal.
• Leftovers keep well refrigerated and can be reheated in the oven to preserve crispiness.

Keywords: Chicken Parmesan, Italian Comfort Food, Breaded Chicken, Baked Chicken, Mozzarella, Parmesan, Tomato Sauce