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Amazing Chicken Parmesan: 4 Steps to Joy

Chicken Parmesan

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Make this classic Chicken Parmesan tonight. You will bread chicken breasts until they are golden and crisp. Then, top them with rich marinara sauce and melted mozzarella for a comforting Italian-American dinner.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts
  • 1 cup All-purpose flour
  • 2 large Eggs, beaten
  • 1.5 cups Italian seasoned breadcrumbs
  • 0.5 cup Grated Parmesan cheese, plus more for topping
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 0.5 cup Vegetable oil, for frying
  • 2 cups Marinara sauce
  • 8 ounces Fresh mozzarella cheese, sliced
  • Fresh basil, for garnish

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Pound the chicken breasts to about half-inch thickness between two sheets of plastic wrap.
  3. Set up your breading station: one shallow dish with flour, one with beaten eggs, and a third dish with breadcrumbs, 0.5 cup Parmesan, salt, and pepper mixed together.
  4. Dredge each chicken cutlet in the flour, shaking off the excess. Dip it into the egg mixture. Finally, press it firmly into the breadcrumb mixture, coating both sides evenly.
  5. Heat the vegetable oil in a large skillet over medium-high heat.
  6. Carefully place the breaded chicken in the hot oil, cooking for 3 to 4 minutes per side until golden brown. You may need to work in batches.
  7. Transfer the browned chicken to the prepared baking dish.
  8. Spoon marinara sauce over each chicken breast.
  9. Top generously with slices of mozzarella cheese. Sprinkle with extra Parmesan cheese.
  10. Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
  11. Garnish with fresh basil before serving. Enjoy this memory on a plate!

Notes

  • You can make your own marinara sauce for the best flavor.
  • If you prefer less oil, you can bake the breaded chicken instead of frying, but you will lose some crispness.
  • Use high-quality mozzarella for the best melt.

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