Description
A classic Chicken Parmesan recipe featuring breaded and pan-fried chicken cutlets topped with marinara sauce and melted mozzarella cheese. This quick and flavorful Italian-American dish is perfect for a comforting weeknight dinner, ready in just 22 minutes.
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
Breading:
- 1 cup breadcrumbs
- â…“ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Freshly cracked black pepper (to taste)
Coating:
- 1 egg
- ½ cup all-purpose flour
Cooking:
- ¼ cup cooking oil
Topping:
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare Chicken: Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets each, making a total of 4 thinner cutlets. Alternatively, you can use pre-cut chicken cutlets to save time.
- Season Chicken: Lightly season both sides of each chicken cutlet with a pinch of salt, freshly cracked black pepper, Italian seasoning, and garlic powder to enhance the flavor.
- Bread Chicken: In a wide shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and freshly cracked black pepper. In a second bowl, whisk the egg until smooth. In a third bowl, place the all-purpose flour. Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten egg, coating fully and allowing excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere well on both sides.
- Cook Chicken: Heat the cooking oil in a large skillet over medium-high heat until hot but not smoking. Add the breaded chicken cutlets carefully to the skillet. Cook the chicken on the first side without moving it until it turns a golden brown color, about 5 minutes.
- Top and Finish Cooking: Flip each cutlet over and reduce the heat to medium. Spoon about 2 tablespoons of marinara sauce on top of each cutlet, then sprinkle about ¼ cup shredded mozzarella cheese over the sauce. Cover the skillet with a lid to trap heat, allowing the cheese to melt, the sauce to warm, and the chicken to cook thoroughly, approximately 5 to 7 more minutes.
- Serve: Once the cheese is melted and the chicken is cooked through, remove from heat. Garnish with freshly chopped parsley if desired. Serve the Chicken Parmesan hot, ideally paired with spaghetti and extra marinara sauce on the side.
Notes
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- If you prefer, you can bake the chicken topped with sauce and cheese in a preheated oven at 375°F (190°C) for 10-12 minutes instead of finishing on the stovetop.
- Ensure the oil is hot enough before adding the chicken to avoid sticking and to get a golden crust.
- Leftover Chicken Parmesan can be reheated in an oven or air fryer to retain crispiness.
- Use low-moisture mozzarella cheese for less watery topping.
