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The Best Chicken Parmesan (Parmigiana) Recipe

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4.2 from 7 reviews

Discover the ultimate Chicken Parmesan recipe cherished by many Italian-American families! Tender chicken cutlets are coated in a seasoned breadcrumb mixture, pan-fried or baked to golden perfection, then layered with rich marinara sauce and melted mozzarella and parmesan cheeses. Fresh herbs finish this classic comfort dish, delivering a delicious balance of crispy, cheesy, and savory flavors perfect for any occasion.

  • Total Time: 45 minutes (pan-frying) or 60 minutes (baking)
  • Yield: 6 servings

Ingredients

For the Chicken

  • 3 chicken breasts, sliced in half lengthwise to create 6 cutlets
  • 1/2 cup all-purpose flour (can use gluten-free flour blend or white whole wheat)
  • 3 eggs, whisked
  • 1/3 cup olive oil (divided as needed for cooking)

Breadcrumbs

  • 1 1/2 cups breadcrumbs
  • 1/2 cup parmesan cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
  • 1 tsp garlic powder

For the Topping

  • 6 slices mozzarella cheese
  • 1 1/2 cups marinara sauce
  • 1/3 cup parmesan cheese, shredded
  • 2 tbsp fresh basil, chopped

Instructions

  1. Preheat Oven: Set your oven to 425°F (or 450°F if using the baked method) to prepare for finishing the chicken parmesan in the oven.
  2. Tenderize Chicken: Place chicken cutlets between parchment paper or in a ziplock bag and firmly pound with a rolling pin or meat mallet until about 1/2 inch thick. Remove from bag and pat dry with paper towels.
  3. Prepare Breadcrumbs: In a shallow dish, combine breadcrumbs, shredded parmesan, salt, pepper, Italian herbs, and garlic powder. Mix well to evenly distribute seasonings.
  4. Set up Breading Station: Arrange three dishes in a line: one with flour, one with whisked eggs, and one with seasoned breadcrumbs for easy coating.
  5. Bread the Chicken: Coat each cutlet first in flour, shaking off excess, then dip into the whisked eggs, and finally press into the breadcrumb mixture to coat both sides completely. Repeat for all cutlets.
  6. Brown the Chicken (Pan-Frying Method): Heat 3 tablespoons of olive oil in a cast iron skillet or pan over low to medium heat. Cook breaded chicken for 2-3 minutes per side, until the crust turns golden and crispy.
  7. Layer and Bake (Pan-Frying Method): Transfer browned chicken to a baking dish. Place mozzarella slices over the chicken, spoon marinara sauce on top, and bake uncovered at 425°F for 14 minutes. Remove from oven, sprinkle with shredded parmesan, then broil on high for 1 minute until cheese melts and browns. Garnish with fresh basil before serving.
  8. Baked Chicken Parmesan Method (Less Oil): After breading, place the cutlets in a generously oiled baking pan. Brush or spray with 2 tablespoons of olive oil. Bake at 450°F for 25 minutes. Remove from oven, layer with mozzarella, marinara sauce, and parmesan cheese. Bake for an additional 5 minutes, then broil on high for 1 minute to brown the cheese. Sprinkle with fresh basil and serve.

Notes

  • You can substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
  • The baking method uses less oil and is a lighter alternative to pan-frying without sacrificing flavor.
  • Ensure the chicken is pounded evenly to 1/2 inch thickness for uniform cooking.
  • Use fresh basil to add a bright, herbal freshness to the dish just before serving.
  • Broiling at the end adds the perfect golden brown crust on top of the cheese layer.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes (pan-frying) or 30 minutes (baking)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://dishiary.com/the-best-chicken-parmesan-parmigiana-recipe/