Chicken Parmesan is the undisputed king of Italian-American comfort food, and this recipe will show you how to make it perfectly every time. We’re talking about tender chicken cutlets, pounded thin, coated in a seasoned, crispy breading, and pan-fried to golden-brown perfection. They are then smothered in a rich marinara sauce, topped with generous amounts of gooey, melted mozzarella and salty Parmesan cheese, and baked until bubbly and irresistible. Served over a bed of spaghetti, it’s a hearty, satisfying, and deeply comforting meal that never fails to impress.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Step-by-Step Instructions
- Pro Tips for the Best Chicken Parm
- Frequently Asked Questions (FAQ)
Why You’ll Love This Recipe
- Crispy, Not Soggy: Our method ensures the chicken stays wonderfully crispy, even after being topped with sauce and cheese.
- Incredibly Flavorful: Every layer, from the seasoned breading to the rich sauce, is packed with flavor.
- Classic Comfort Food: A beloved, hearty meal that is perfect for a family dinner.
- Restaurant-Quality at Home: A straightforward guide to making this classic dish better than takeout.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper
- Vegetable oil, for frying
- 2 cups marinara sauce (good quality store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish
Step-by-Step Instructions
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Place the cutlets between two pieces of plastic wrap and pound them to an even ¼-inch thickness. Season both sides with salt and pepper.
- Set Up Breading Station: Prepare three shallow dishes. In the first, place the flour. In the second, beat the eggs with a splash of water. In the third, combine the Panko breadcrumbs, grated Parmesan, oregano, and garlic powder.
- Bread the Chicken: Working one cutlet at a time, dredge it in the flour, shaking off any excess. Then, dip it into the egg mixture, letting the excess drip off. Finally, press it firmly into the Panko mixture, ensuring it’s fully coated on both sides.
- Pan-Fry the Chicken: Pour enough vegetable oil into a large skillet to reach about ½-inch depth. Heat over medium-high heat. Carefully place the breaded chicken in the hot oil (do not overcrowd the pan; work in batches). Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack.
- Assemble and Bake: Preheat your oven to 400°F (200°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the fried chicken cutlets in a single layer. Top each cutlet with a generous spoonful of marinara sauce, followed by a sprinkle of shredded mozzarella and a little extra Parmesan.
- Bake until Bubbly: Bake for 10-15 minutes, or until the cheese is completely melted and bubbly and the sauce is hot.
- Serve: Garnish with fresh basil or parsley and serve immediately with your favorite pasta.
Pro Tips for the Best Chicken Parm
- Pound the Chicken Thin: Pounding the chicken to an even thickness is the key to ensuring it cooks quickly and evenly without drying out.
- Use Panko Breadcrumbs: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which results in a much crispier coating.
- Don’t Drown the Chicken in Sauce: Apply the sauce just to the top of the chicken cutlets rather than submerging them. This helps keep the bottom and sides of the breading crispy.
- Fry, Don’t Bake (Initially): Pan-frying the chicken before baking it creates a far superior crispy crust that holds up to the sauce and cheese.
Frequently Asked Questions (FAQ)
Q: What should I serve with Chicken Parmesan?
A: It is classically served over a bed of spaghetti or another long pasta. A simple green salad and some garlic bread are also perfect accompaniments.
Q: Can I make this ahead of time?
A: You can bread and fry the chicken cutlets ahead of time and store them in the refrigerator. When you’re ready to eat, simply assemble with the sauce and cheese and bake as directed.