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Easy Chicken Parmesan Recipe

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3.9 from 4 reviews

This Easy Chicken Parmesan recipe features crispy breaded chicken cutlets fried to golden perfection, topped with savory marinara sauce and melted mozzarella cheese. Finished in the oven for a bubbly, golden cheese topping, this classic Italian-American dish is perfect for a comforting weeknight dinner or entertaining guests.

Ingredients

Chicken and Breading

  • 2 large boneless skinless chicken breasts
  • ¼ cup vegetable oil (or as needed)
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 1½ teaspoons seasoned salt
  • ¼ teaspoon black pepper
  • 2 eggs, beaten until frothy
  • ½ teaspoon garlic powder
  • 1½ cups panko breadcrumbs
  • ⅓ cup freshly grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano

Toppings and Garnish

  • 1 cup marinara sauce
  • 1½ cups shredded mozzarella cheese (low-moisture, whole milk recommended)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover them with plastic wrap and gently pound to about ½ inch thickness using a meat mallet or rolling pin. Pat dry with paper towels and season both sides lightly with salt and pepper.
  2. Set Up Breading Station: Arrange three shallow bowls: one with the flour mixed with seasoned salt and black pepper, the second with beaten eggs combined with garlic powder, and the third with a mixture of panko breadcrumbs, freshly grated Parmesan cheese, dried parsley, and oregano.
  3. Bread the Chicken: Dredge each chicken cutlet thoroughly in the seasoned flour, shaking off any excess. Dip it into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat completely, gently pressing the crumbs to ensure full coverage.
  4. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 1–2 breaded cutlets in the skillet without overcrowding. Fry for 3–4 minutes per side, adjusting heat as necessary, until golden brown and crispy. Transfer fried cutlets to a wire rack or paper towel-lined plate to drain excess oil.
  5. Bake and Top: Preheat the oven to 425°F (220°C). Place fried chicken cutlets on a baking sheet, spread marinara sauce evenly on top, then sprinkle with shredded mozzarella cheese. Bake uncovered for 12–15 minutes until the cheese melts and bubbles. For a golden, slightly browned top, broil for 1–2 minutes, watching closely to prevent burning.
  6. Finish and Serve: Garnish the Chicken Parmesan with freshly chopped parsley and serve immediately with your favorite pasta or side dish.

Notes

  • For best results, use low-moisture whole milk mozzarella to avoid excess moisture.
  • Do not overcrowd the skillet when frying chicken to maintain crispy coating.
  • If preferred, use homemade marinara sauce for enhanced flavor.
  • Breading the chicken twice (flour, then egg, then breadcrumbs) ensures a crispy crust.
  • Watch the chicken carefully when broiling to avoid burning the cheese topping.
  • To keep chicken warm while baking multiple batches, place cooked cutlets on a wire rack in a low oven (about 200°F).

Find it online: https://cookedbysarah.com/easy-chicken-parmesan-recipe/