Classic Chicken Parmesan
Chicken Parmesan, or Pollo alla Parmigiana, is a beloved Italian-American classic that blends the comforting crunch of breaded chicken cutlets with the bright tang of tomato sauce and the luxurious melt of mozzarella and Parmesan cheese. Its roots trace back to Southern Italy, but its popularity soared in the United States, where it became a staple in family kitchens and red-sauce joints alike. This version celebrates traditional flavors with updated techniques for a perfectly crispy crust and gooey cheese finish.
Equipment
- Large skillet
- Baking sheet
- Wire rack
- Mixing bowls
- Tongs
- Oven
Ingredients
- 4 pieces boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 ½ cups Italian-style breadcrumbs or panko for extra crunch
- ½ cup grated Parmigiano-Reggiano freshly grated
- 2 cups shredded mozzarella cheese low-moisture, part-skim
- 2 cups marinara sauce homemade or quality store-bought
- ¼ cup extra virgin olive oil for frying
- ¼ cup fresh basil leaves torn for garnish
- 1 pinch salt or to taste; for seasoning
- 1 pinch black pepper or to taste; for seasoning
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Place a wire rack over it to encourage airflow for a crispy texture while baking.
- Pound Chicken: Using a meat mallet or rolling pin, pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Breading Setup: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumbs mixed with grated Parmesan.
- Bread the Chicken: Dredge each chicken breast first in flour (shake excess), then dip into egg, and finally press into the breadcrumb-Parmesan mixture until coated fully.
- Crisp Up Chicken: In a large skillet, heat olive oil over medium heat. Once shimmering, add chicken and cook 3–4 minutes per side until golden brown and crispy. Transfer to the wire rack.
- Add Sauce and Cheese: Top each piece with 1/3 to 1/2 cup marinara sauce and a generous sprinkle of mozzarella cheese.
- Bake: Transfer the entire rack and baking sheet into the oven. Bake for 15–18 minutes, until cheese is melted and bubbly, and internal temperature reaches 165°F (74°C).
- Garnish and Serve: Let rest 2–3 minutes out of the oven. Garnish with fresh torn basil and a light drizzle of olive oil if desired.
Notes
- For a lighter version, bake the breaded chicken on a lightly oiled wire rack at 425°F (220°C) for 20–25 minutes instead of pan-frying.
- Use buffalo mozzarella for a more traditional flavor, but blot it well to avoid excess moisture.
- Store leftovers in an airtight container–reheat in the oven to keep the crust crisp.
- You may prep chicken up to the breading step and refrigerate ahead for up to 6 hours before frying and baking.
Nutrition
Calories: 689kcalCarbohydrates: 63gProtein: 31gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 147mgSodium: 1781mgPotassium: 598mgFiber: 5gSugar: 8gVitamin A: 1308IUVitamin C: 10mgCalcium: 551mgIron: 6mg
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