Chicken Parmesan
Chicken Parmesan is a comforting classic: breaded chicken cutlets fried until golden, then dressed in warm marinara and melty cheese. It’s simple enough for busy weeknights, but special enough for a weekend dinner. This version keeps the flavors approachable and the steps clear, so you can get dinner on the table without the fuss.
Ingredients
- 4 skinless boneless chicken breasts, pounded to 1/2 inch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 pinch salt and pepper
- 2 tbsp olive oil
- 2 cups marinara sauce
- 8 oz mozzarella cheese, sliced or shredded
- 1/4 cup fresh basil leaves, chiffonade (optional)
Instructions
- Line up three shallow bowls: flour seasoned with a pinch of salt and pepper, beaten eggs, and a mixture of panko breadcrumbs, grated Parmesan, oregano, and garlic powder.
- Pat the chicken dry. Dredge in flour, shake off excess, dip in eggs, then press into the breadcrumb mixture until well coated.
- In a large skillet, heat olive oil over medium-high heat. Fry the chicken in batches until golden and crisp, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain.
- Preheat your oven to 375°F (190°C). Spoon a thin layer of marinara into a baking dish.
- Place the fried chicken in the dish. Top each piece with more marinara, then slices or shreds of mozzarella.
- Bake for 15–20 minutes, until the cheese is melted and bubbly and the chicken reaches a safe internal temperature. If you like, turn on the broiler for 1–2 minutes to finish with a bubbly, lightly browned top.
- Garnish with fresh basil if you have it. Serve hot, with pasta, garlic bread, or a simple green salad.