high confidence · engineered recipe

Classic Chicken Parmigiana

Name: Classic Chicken Parmigiana
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g boneless skinless chicken breasts, cut in half lengthwise and pounded to 1/2-inch thickness; 60 g all-purpose flour, seasoned lightly with salt and pepper; 100 g large eggs, beaten; 100 g Italian breadcrumbs, fine dry crumbs; 40 g parmesan cheese, grated; 5 g salt and black pepper, combined; 60 ml olive oil, for pan-frying; 360 ml marinara sauce, warm; 150 g mozzarella cheese, shredded; 5 g fresh basil leaves, torn, for garnish

Crispy breaded chicken cutlets topped with rich tomato sauce and melted mozzarella, baked to golden perfection.

Time45 min

LevelModerate

ToolsOven + Stovetop

Yield

4 servings

×1

Units

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Recipe diagramClassic Chicken Parmigiana4 servings · ingredients flow left to right
PrepPreheat oven to 450°F (230°C).
PrepPound chicken breasts evenly to 1/2-inch thickness for uniform cooking.
700 g · 24 ozboneless skinless chicken breastscut in half lengthwise and pounded to 1/2-inch thickness	01PreparationPound chickenFlatten chicken breasts to an even 1/2-inch thickness.		03Breading & SauceBread chickenDredge chicken in flour, dip in eggs, then coat firmly in the breadcrumb mixture.Ready when Breading adheres completely without bare spots.	04Pan-BrowningBrown chickenPan-fry breaded cutlets until golden brown on both sides.3-4 minutes per sideReady when Golden-brown and crisp crust.	05BakingBake dishArrange browned cutlets in a baking dish, spoon warm marinara sauce over each, top with shredded mozzarella, and bake until cheese is melted and bubbling.74°C / 165°F · 15-18 minutesReady when Cheese is melted, bubbling, and internal temperature reaches 165°F/74°C.	06Resting & ServingRest and garnishLet the baked chicken rest briefly, garnish with fresh basil leaves, and serve.5 minutesReady when Juices redistribute and cheese sets slightly.
60 g · 0.5 cupall-purpose flourseasoned lightly with salt and pepper		02Dredging SetupAdd flourPlace flour in a shallow dish.
100 g · 2 unitlarge eggsbeaten		02Dredging SetupBeat eggsWhisk eggs in a second shallow dish.
100 g · 1 cupItalian breadcrumbsfine dry crumbs		02Dredging SetupMix crumbsCombine breadcrumbs, grated parmesan, and salt-pepper in a third dish.
40 g · 0.4 cupparmesan cheesegrated
5 g · 1 tspsalt and black peppercombined
60 ml · 0.25 cupolive oilfor pan-frying
360 ml · 1.5 cupsmarinara saucewarm			03Breading & SauceWarm sauceGently warm the marinara sauce in a saucepan on the stovetop.
150 g · 1.5 cupsmozzarella cheeseshredded
5 g · 0.2 ozfresh basil leavestorn, for garnish

Ingredient ActionHover or tab through a cell to trace its path.

Why this works

Pounding the chicken ensures even cooking and prevents the outer crust from burning before the center is done. A flour-egg-crumb dredge creates a secure barrier that holds up under sauce and cheese, while pan-browning locks in crispness before the oven finish melts the mozzarella.

Watch for

Overbaking the chicken after the cheese melts dries out the meat; remove promptly once internal temperature reaches 165°F.
Using watery sauce makes the breading soggy; ensure the sauce is slightly thickened before assembly.