Classic Chicken Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/classic-chicken-parmesan-recipe/