Chicken Parmesan
An Italian-American favorite: a crisp breaded chicken cutlet blanketed with tomato sauce and melted mozzarella, then baked golden. Crunchy outside, juicy inside, gooey on top — serve with pasta or a salad.
Ingredients
- Chicken breasts · halved and pounded thin2
- Salt & pepper · to taste
- Flour0.5 cup
- Eggs · beaten2
- Breadcrumbs · panko or regular1 cup
- Grated Parmesan · mixed into crumbs3 tbsp
- Cooking oil · for frying4 tbsp
- Mozzarella · shredded1 cup
- Basil · garnish, optional
- Tomato sauce
- Tomato sauce · or marinara1.5 cups
- Garlic · minced2 cloves
- Olive oil1 tbsp
- Oregano1 tsp
Steps
- ⏲ 3 min
Halve the chicken breasts and pound them thin, then season with salt and pepper.
- ⏲ 5 min
Sauce: fry the garlic in olive oil, add the tomato sauce and oregano, and simmer 5 minutes until thickened.
- ⏲ 3 min
Coat each cutlet in flour, then beaten egg, then the breadcrumbs mixed with Parmesan.
- ⏲ 7 min
Heat the oil in a pan and fry the chicken until golden and crisp on both sides.
- ⏲ 2 min
Place the cutlets in a baking dish, spoon tomato sauce over each, and top generously with mozzarella.
- ⏲ 12 min
Bake at 200C/400F until the cheese is melted and golden, 10-12 minutes. Top with basil and serve.
Tips & Variations
Variations
- Eggplant parmesan: Use eggplant instead of chicken (vegetarian).
- Chicken parm sandwich: Tuck it into a ciabatta, sub-style.
- Over pasta: Serve on spaghetti or rigatoni as one plate.
- Spicy: Add red pepper flakes to the sauce.
Tips
- Pound the chicken thin so it cooks evenly and stays tender.
- Mixing Parmesan into the crumbs boosts the flavor.
- Don't drown it in sauce or the crust turns soggy.
- Fry it crisp first, then only a short bake — too long and it goes soft.
- Fresh mozzarella gives the best cheese pull.
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