Italian-American Free recipe

Chicken Parmesan

Chicken Parmesan is red-sauce done right -- crispy breaded chicken cutlets baked with marinara and melted mozzarella. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.
Ready in about {time} minutes from start to finish.

Ingredients

Makes 4 servings

4 boneless chicken breasts, pounded thin
1 cup flour
2 eggs, beaten
1.5 cups Italian breadcrumbs
1/2 cup grated Parmesan
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
2 cups marinara sauce
1.5 cups shredded mozzarella

Estimated Nutrition (per serving)

1100Calories

82gFat

101gCarbs

101gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Set up three shallow dishes: flour in one, beaten eggs in another, and breadcrumbs mixed with Parmesan, salt, and pepper in the third.
Step 2
Coat each cutlet in flour, then egg, then the breadcrumb mix, pressing so it sticks.
Step 3
Heat the olive oil in a skillet over medium-high. Fry the cutlets 3 minutes per side until golden and crisp, then drain on paper towels.
Step 4
Heat the oven to 400 degrees F. Spread a thin layer of marinara in a baking dish and lay the cutlets on top.
Step 5
Spoon marinara over each cutlet and cover with mozzarella.
Step 6
Bake 15 to 18 minutes until the cheese is melted and bubbly and the chicken is cooked through (165 degrees F). Serve over pasta.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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