Golden, crispy, and gloriously cheesy — Classic Chicken Parmesan is the Italian-American comfort food that never misses. Tender chicken cutlets get breaded, fried to a deep golden crunch, then smothered in rich marinara and blanket of melted mozzarella, baked until bubbly. Serve it over pasta or in a crusty sub roll — either way, there won’t be leftovers.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated parmesan cheese, plus more for serving
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 cup olive oil (for frying)
- 2 1/2 cups marinara sauce
- 8 oz fresh mozzarella, sliced
- 1/2 cup shredded mozzarella
- 1/4 cup fresh basil leaves, torn
- Cooked spaghetti, for serving (optional)
Instructions
- Prep the chicken: Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with half the salt and the pepper.
- Set up dredging: Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with parmesan, garlic powder, Italian seasoning, and remaining salt in the third.
- Bread the cutlets: Dredge each breast in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture to coat completely.
- Fry golden: Heat the olive oil in a large skillet over medium-high heat. Fry the cutlets 3–4 minutes per side until deeply golden and crisp. Drain on a wire rack.
- Assemble: Spread 1 cup of marinara in a baking dish. Arrange the fried cutlets on top, spoon over the remaining sauce, and layer with fresh mozzarella slices and shredded mozzarella.
- Bake bubbly: Bake at 425°F (220°C) for 12–15 minutes, until the cheese is melted, bubbly, and lightly browned in spots.
- Rest briefly: Let the dish rest 5 minutes so the cheese sets and the cutlets stay crisp underneath.
- Serve: Top with torn fresh basil and extra parmesan. Serve over spaghetti or with crusty bread.
Pro tip: Drain fried cutlets on a wire rack, not paper towels — steam trapped underneath is what turns a crisp crust soggy before it even reaches the oven.
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Estimated nutrition per serving: 720 calories, 54g protein, 48g carbs, 34g fat.
