Chicken Parmesan
Crisp breaded chicken cutlets baked with marinara and melted mozzarella, finished with Parmesan and basil. Serve with pasta.
- Servings
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Oven
- 425°F220°C
Ingredients
- olive or neutral oil stays the same: This is enough to shallow-fry in batches; you don’t eat most of it.
Equipment
- Large skillet
- 9×13-inch baking dish23×33 cm baking dish
- Three shallow dishes
Instructions
Heat the oven to 425°F. Slice each chicken breast in half horizontally into two thin cutlets, then press them to an even ½-inch thickness. Season with the salt.Heat the oven to 220°C. Slice each chicken breast in half horizontally into two thin cutlets, then press them to an even 1.3 cm thickness. Season with the salt.
Set out three dishes: the flour; the eggs beaten with a splash of water; and the panko mixed with half the Parmesan. Coat each cutlet in flour, then egg, then press firmly into the crumbs.
Heat the oil in the skillet over medium-high heat until shimmering. Fry the cutlets in batches until golden, 2–3 minutes per side. They’ll finish in the oven. Drain on paper towels.
Spread half the sauce in the baking dish, lay the cutlets on top and spoon the rest of the sauce down the middle of each, leaving the edges crisp. Cover with the mozzarella and the rest of the Parmesan.
Bake until the cheese is melted and bubbling and the chicken reads 165°F, 12–15 minutes. Scatter with basil and serve.Bake until the cheese is melted and bubbling and the chicken reads 74°C, 12–15 minutes. Scatter with basil and serve.
Notes
- Serve with spaghetti tossed in extra warm sauce.
- Breaded, fried cutlets can be refrigerated for a day; assemble and bake when you need them, adding a few minutes.
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Nutrition estimate
- Calories
- 580
- Protein
- 54 g
- Carbs
- 35 g
- Fat
- 24 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
