Main Course
Chicken Parmesan
About this dish
Crispy, golden chicken cutlets blanketed in rich marinara and melted mozzarella – this classic Italian-American Chicken Parmesan delivers comfort on a plate. Perfect over spaghetti or piled onto a crusty sub roll, it’s a family favorite that’s easier than you think.
Ingredients
UK and US measurements are both included for every recipe.
boneless, skinless chicken breasts
protein2 large about 500g
Imperial measurement: 2 large about 1 lb
all-purpose flour
grain1/2 cup (65g)
Imperial measurement: 1/2 cup
kosher salt
spice1 teaspoon
black pepper
spice1/2 teaspoon
large eggs
protein2
Italian-style breadcrumbs
grain1 1/2 cups (about 170g)
Imperial measurement: 1 1/2 cups
Parmesan cheese, grated
dairy1/2 cup (50g), plus more for serving
Imperial measurement: 1/2 cup, plus more for serving
low-moisture mozzarella, shredded
dairy8 ounces (about 2 cups)
Imperial measurement: 2 cups
marinara sauce
other2 cups (480ml)
Imperial measurement: 2 cups
olive oil
fat1/4 cup (60ml), for frying
Imperial measurement: 1/4 cup
fresh basil leaves, for garnish
herba small handful
Method
Flatten the chicken
5 minutesButterfly each chicken breast horizontally to create thinner cutlets. Place between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
Set up the dredging station
5 minutesIn three shallow dishes, place flour mixed with salt and pepper; beaten eggs; and breadcrumbs combined with the grated Parmesan cheese.
Bread the cutlets
5 minutesWorking one at a time, dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip, then press into the breadcrumb mixture coating thoroughly. Transfer to a plate.
Cook the cutlets
10 minutesIn a large skillet, heat olive oil over medium-high heat. Add chicken cutlets (working in batches if needed) and cook 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
Preheat oven to 400°F (200°C). Spread a thin layer of marinara on the bottom of a baking sheet. Arrange chicken on top, then top each with remaining marinara and sprinkle with mozzarella.
15 minutesBake 10-15 minutes until cheese is melted and bubbly.
Serve
0 minutesGarnish with fresh basil and extra Parmesan, if desired.
Equipment
- Large skillet
- Baking sheet or baking dish
- Meat tenderizer or heavy pan
Nutrition facts
Tips
- No need to season flour more than that, but taste your breadcrumbs, some are saltier than others.
- If you love heat, add a pinch of red chili flakes to the breadcrumb mixture or a drizzle of hot honey before serving.
- Low-moisture mozzarella melts evenly without turning watery, avoid fresh mozzarella balls here because they release water during baking.
- Pounding the chicken to an even thickness ensures thorough cooking without drying out—embrace that non-negotiable tenderness.
Serving suggestions
- Serve hot with spaghetti, zoodles, or on a toasted roll for an epic chicken parm sandwich.
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Recipe by
Chloe Lawson
Specialises in American cuisineChloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).
Describe yourself in three words: Spicy, saucy, blue cheese loyalist.