Go Back

Chicken Parmesan (Crispy and Cheesy)

Crispy breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbly. A restaurant worthy Italian American classic.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 4 ​ boneless skinless chicken breasts about 1.5 pounds total
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper ​
  • 1 cup all purpose flour ​
  • 2 ​ large eggs beaten
  • 1 1/2 cups Italian seasoned breadcrumbs ​
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup marinara sauce plus more for serving
  • 8 ounces fresh mozzarella cheese sliced
  • 1/4 cup olive oil for frying
  • 2 tablespoons chopped fresh basil for serving

Equipment

  • Large skillet ​
  • 9x13 inch baking dish ​
  • Meat mallet ​
  • Wire rack ​

Method
 

  1. Preheat the oven to 425°F. Lightly oil a 9x13 inch baking dish.
  2. Pound the chicken breasts to an even 1/2 inch thickness and season both sides with salt and pepper.
  3. Set up a breading station with flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup of the Parmesan in a third.
  4. Dredge each chicken breast in flour, dip in egg, then press firmly into the breadcrumb mixture to coat well.
  5. Heat the olive oil in a large skillet over medium high heat. Fry the chicken 3 to 4 minutes per side until golden and crisp, then transfer to a wire rack.
  6. Spread 1/2 cup of marinara in the baking dish. Arrange the chicken on top, spoon over the remaining marinara, and top with mozzarella and the remaining Parmesan.
  7. Bake for 15 minutes, until the cheese is melted and bubbly.
  8. Rest for 5 minutes, sprinkle with basil, and serve over pasta or in toasted sandwich rolls.