Name: Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Boneless Skinless Chicken Breasts; 0.5 cup All-purpose Flour; 2 pieces Large Eggs; 1 cup Panko Breadcrumbs; 0.5 cup Grated Parmesan Cheese; 1 tsp Italian Seasoning; 0.25 cup Olive Oil; 2 cups Marinara Sauce; 1.5 cups Shredded Mozzarella Cheese; 0.25 cup Fresh Basil Leaves

"This classic Chicken Parmesan features golden, breaded chicken breasts smothered in a rich tomato sauce and topped with bubbly, melted mozzarella. It's a comforting Italian-American staple that brings the warmth of a trattoria right to your kitchen table."

Ingredients

Qty	Item
2 large 500 g	Boneless Skinless Chicken Breasts
0.5 cup 65 g	All-purpose Flour
2 pieces 100 g	Large Eggs
1 cup 60 g	Panko Breadcrumbs
0.5 cup 50 g	Grated Parmesan Cheese
1 tsp 5 g	Italian Seasoning
0.25 cup 60 ml	Olive Oil
2 cups 480 ml	Marinara Sauce
1.5 cups 170 g	Shredded Mozzarella Cheese
0.25 cup 10 g	Fresh Basil Leaves

How to Make Chicken Parmesan

Preheat your oven to 400°F (200°C). Slice the chicken breasts in half horizontally to create four thinner cutlets, then pound them to an even 1/2-inch thickness.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, parmesan, and Italian seasoning.

Dredge each chicken cutlet in flour, then dip into the egg wash, and finally press firmly into the breadcrumb mixture until fully coated.

Heat olive oil in a large oven-safe skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and crispy.

Spread a small amount of marinara sauce over each chicken breast, then pour the remaining sauce around them in the skillet. Top each piece generously with mozzarella cheese.

Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is melted, bubbly, and slightly browned. Garnish with fresh basil before serving.

·
Use Panko breadcrumbs instead of traditional breadcrumbs for a much lighter, crunchier texture.
·
Always pound the chicken to an even thickness to ensure the edges don't dry out before the center is cooked.
·
Freshly grate your Parmesan and Mozzarella for better melting; pre-shredded cheeses often contain anti-caking agents.
·
To keep the bottom crispy, don't completely submerge the fried chicken in sauce; just top the center of each piece.

Frequently Asked Questions

Can I make this in an air fryer?

Yes, air fry the breaded chicken at 375°F for 12 minutes, then add the sauce and cheese for the final 3 minutes.

What should I serve with Chicken Parmesan?

It is traditionally served over a bed of spaghetti or linguine, with a side of garlic bread or a crisp Caesar salad.

Can I use chicken thighs instead?

Absolutely. Use boneless, skinless thighs and follow the same breading process, but increase the oven time by 5 minutes.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in the oven at 350°F to maintain the crispiness of the breading.

Step-by-Step Visual Guide

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