Classic Chicken Parmigiana

Classic Chicken Parmigiana
This recipe for chicken parmigiana is my take on the classic, Italian-inspired dish with chicken cutlets, marinara sauce, and rich cheese.
Cuisine: European Dishes
  • 2 lbs chicken breasts, boneless, skinless
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ⅔ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp dried Italian Seasoning
  • 2 large eggs, beaten with 2 teaspoons water
  • 1 cup panko bread crumbs or Italian breadcrumbs
  • ½ cup olive oil or vegetable oil
  • 2 ½ cups marinara sauce
  • 1 cup mozzarella cheese, freshly grated
  • 1 cup parmesan cheese, freshly grated
  • 8 fresh basil leaves, sliced into ribbons (or chopped parsley)
  1. Preheat the oven to 400°F.
  2. Pound each breast thin with a meat mallet or slice in half to form 4 cutlets. Season chicken with salt and pepper on both sides. Combine flour, garlic powder, and Italian seasoning and transfer to a shallow dish or plate. Whisk egg and water together in separate dish. Pour panko breadcrumbs into another dish.
  3. Dredge chicken in flour mixture, then egg, ending with the panko mixture. Gently press to adhere breadcrumbs.
  4. Heat oil in a large skillet over medium-high heat. When oil begins to shimmer, add chicken to skillet and pan fry until golden brown and crispy, about 4 minutes per side. Remove and set on a paper towel lined plate to soak up excess oil.
  5. Transfer chicken to a rimmed baking tray, casserole or baking dish. Pour marinara sauce across center of each piece of chicken and top with mozzarella and parmesan cheeses.
  6. Bake until cheese is browned and bubbling, about 18 minutes. Remove and garnish with basil.


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