Of course! Chicken Parmesan (Parmigiana) is a beloved Italian-American classic of crispy breaded chicken cutlets topped with marinara sauce and melted cheese. Here’s a complete guide, from a classic recipe to key tips for success.
Classic Chicken Parmesan Recipe
Serves: 4
Ingredients
For the Chicken:
· 2 large boneless, skinless chicken breasts (about 8 oz each), halved horizontally to make 4 cutlets
· 1 cup all-purpose flour
· 2 large eggs, beaten with 1 tbsp water
· 1 cup seasoned Italian breadcrumbs (or Panko mixed with 2 tsp Italian seasoning)
· 1/2 cup grated Parmesan cheese (for the breading)
· Salt and black pepper
· Olive oil and vegetable oil, for frying
For Assembly:
· 2 cups marinara sauce (homemade or good-quality jarred)
· 8 oz fresh mozzarella cheese, sliced or shredded
· 1/2 cup shredded or grated Parmesan cheese
· Fresh basil or parsley, chopped (for garnish)
· Cooked pasta (spaghetti, linguine) for serving
Instructions
- Prepare the Chicken:
· Pat chicken cutlets very dry with paper towels. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up Breading Station:
· Prepare three shallow dishes: one with flour, one with the beaten egg mixture, and one with breadcrumbs mixed with the 1/2 cup grated Parmesan.
- Bread the Chicken:
· Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Then press firmly into the breadcrumb mixture, ensuring a full, even coat. Place on a wire rack or plate. (Let rest for 5-10 minutes so the coating sets).
- Pan-Fry:
· Preheat oven to 400°F (200°C). In a large skillet, heat 1/4 inch of a 50/50 mix of olive and vegetable oil over medium-high heat until shimmering (about 350°F).
· Fry chicken in batches for 3-4 minutes per side, until golden brown and crispy. Don’t crowd the pan. Transfer to a paper towel-lined rack.
- Assemble and Bake:
· Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
· Place fried cutlets in the dish. Top each with about 1/4 cup of marinara, a few slices/shreds of mozzarella, and a sprinkle of Parmesan.
· Bake for 15-20 minutes, until the cheese is bubbly and melted. For extra browning, broil for the last 1-2 minutes (watch closely!).
· Garnish with fresh basil or parsley.
- Serve:
· Serve immediately over cooked pasta, with extra sauce and cheese on the side.
Pro Tips for the Best Chicken Parmesan
· The Crunch is Key: The double dredge (flour, egg, crumbs) is essential. Letting the breaded cutlets rest before frying helps the coating adhere.
· Don’t Skip the Fry: Baking-only methods won’t achieve the same crispy texture. Pan-frying seals the crust.
· Cheese Matters: Use a combination of fresh, low-moisture mozzarella (for the perfect melt) and good-quality Parmesan (for salty, nutty flavor). Avoid pre-shredded cheese with anti-caking agents.
· Sauce Smartly: Don’t smother the raw chicken in sauce before baking, or the crust will steam and get soggy. Add just enough on top.
· Rest the Meat: Let the fried chicken rest for a few minutes before saucing and baking to keep it juicy.
Common Variations & FAQs
· Baked vs. Fried: For a lighter version, you can bake the breaded cutlets on a wire rack at 425°F for 15-20 mins, flipping halfway. It will be slightly less crispy but still delicious.
· Chicken Parm Sub: Skip the pasta and serve the cutlet in a long hero roll with sauce and cheese.
· “Eggplant Parmesan” Version: Substitute the chicken with slices of eggplant, salted and drained for 30 minutes to remove bitterness, then breaded and fried/baked.
· Make Ahead: Bread the cutlets and refrigerate them (up to 4 hours) or freeze them before frying. You can also assemble the entire dish ahead and refrigerate, then bake for an extra 5-10 minutes.
The golden rule: Keep the crust CRISPY, the chicken JUICY, and the cheese BUBBLY. Enjoy