Chicken Parmigiana (Parmesan)

This classic chicken Parmigiana breads and fries chicken cutlets until golden, then layers them with marinara and mozzarella before a final bake melts everything together. Frying first gives the coating a head start on crispness that survives the oven better than baking alone. Served over pasta or on its own, it's a comforting, restaurant-style dinner made at home.

Breaded, fried chicken cutlets are layered with marinara and mozzarella, then baked until the cheese is melted and bubbly.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (20 min prep, 25 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings

Ingredients

• 4 boneless (skinless chicken breasts)
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs (Italian-style breadcrumbs work well)
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Vegetable oil for frying
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• Fresh basil or parsley for garnish
• Cooked pasta or spaghetti for serving (optional)

Instructions

1. Heat the oven to 375°F (190°C), season the chicken breasts with salt and pepper, then set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, oregano, and basil, dredging each breast through all three, pressing the crumbs on to adhere.
2. Heat the vegetable oil in a large skillet over medium-high heat and fry the breaded chicken for 3 to 4 minutes per side, until golden brown and cooked through, then drain on a paper towel-lined plate.
3. Spread a thin layer of marinara in a baking dish, place the fried chicken on top, spoon more marinara over each piece, and sprinkle generously with shredded mozzarella.
4. Bake for about 20 minutes, until the cheese is melted and bubbly.
5. Garnish with fresh basil or parsley and serve over cooked pasta or spaghetti, if desired.

Cooking Tips

• Press the breadcrumbs onto the chicken firmly so the coating stays intact during frying.
• Drain the fried chicken on paper towels before baking to keep the dish from getting greasy.
• Don't skip resting the chicken briefly after frying, so the coating sets before it's sauced.

Substitutions

• Chicken thighs, pounded thin, can replace chicken breasts.
• Provolone can be used alongside or instead of mozzarella for a sharper flavor.
• Gluten-free breadcrumbs can make this dish gluten-free.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to keep the coating from getting soggy; the microwave will soften it.

Serving Suggestions

• Serve over cooked pasta or spaghetti.
• Garnish with fresh basil or parsley.
• Pair with a simple green salad.

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