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Chicken Parmesan

Chicken Parmesan

Few dishes say “comfort food” like Chicken Parmesan—crispy golden chicken cutlets smothered in rich tomato sauce and gooey melted cheese. This classic Italian-American favorite is the perfect blend of crunch, creaminess, and flavor that makes everyone reach for seconds.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 boneless, skinless chicken breasts pounded to even thickness
  • Salt and freshly cracked black pepper to taste
  • 4 tbsp all-purpose flour more if needed, for dredging
  • 4 large eggs beaten, room temperature
  • 2 cups panko breadcrumbs extra crispy, use more if needed
  • 0.5 cup grated Parmesan cheese mixed with breadcrumbs
For Frying
  • 1 cup olive oil or enough to shallow-fry the chicken cutlets
For Assembly
  • 1 cup prepared tomato sauce your favorite marinara or homemade
  • 0.5 cup fresh mozzarella cheese cut into small cubes
  • 1 cup shredded provolone cheese
  • 0.5 cup fresh basil leaves chopped
  • 1 cup grated Parmesan cheese remaining amount, for topping
  • 4 tsp olive oil to drizzle before baking

Method
 

  1. Prep the Oven and Chicken: Preheat your oven to 450°F (230°C). Place chicken breasts between two sheets of plastic wrap or inside a freezer bag. Using a meat mallet, pound until each piece is about ½-inch thick.
  2. Season and Coat: Season the chicken with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with the breadcrumb-Parmesan mixture. Let rest for 10–15 minutes.
  3. Fry Until Golden: Heat olive oil in a skillet. Fry chicken 2 minutes per side until golden. Transfer to a paper towel–lined plate.
  4. Assemble the Dish: Place fried chicken in a baking dish. Top with tomato sauce, mozzarella, provolone, basil, and Parmesan. Drizzle with olive oil.
  5. Bake to Perfection: Bake uncovered 15–20 minutes until cheese is bubbly and chicken reaches 165°F (74°C).

Notes

For extra crunch, use a mix of panko and Italian-style breadcrumbs. Swap mozzarella for burrata for a creamier texture. A homemade marinara adds freshness, but jarred sauce works too. Don’t skip pounding the chicken—it ensures even cooking. For a lighter version, bake the breaded chicken instead of frying.