# Classic Chicken Parmigiana
Crispy breaded chicken cutlets topped with rich tomato sauce and melted mozzarella, baked to golden perfection.
- Servings: 4
- Time: 45 minutes
- Difficulty: Moderate
- Confidence: high
- Equipment: Oven, Stovetop
- Generated for: chicken parmigiana
- HTML: https://recipeasy.me/recipe/chicken-parmigiana-4d6344da
- Published: 2026-07-29T09:18:17.138Z
## Prep notes
- Preheat oven to 450°F (230°C).
- Pound chicken breasts evenly to 1/2-inch thickness for uniform cooking.

## 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)

## Method
1. **Preparation**
  - **Pound chicken:** Flatten chicken breasts to an even 1/2-inch thickness.

2. **Dredging Setup**
  - **Add flour:** Place flour in a shallow dish.
  - **Beat eggs:** Whisk eggs in a second shallow dish.
  - **Mix crumbs:** Combine breadcrumbs, grated parmesan, and salt-pepper in a third dish.

3. **Breading & Sauce**
  - **Bread chicken:** Dredge chicken in flour, dip in eggs, then coat firmly in the breadcrumb mixture. · Look for: Breading adheres completely without bare spots.
  - **Warm sauce:** Gently warm the marinara sauce in a saucepan on the stovetop.

4. **Pan-Browning**
  - **Brown chicken:** Pan-fry breaded cutlets until golden brown on both sides. · 3-4 minutes per side · Look for: Golden-brown and crisp crust.

5. **Baking**
  - **Bake dish:** Arrange 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 minutes · Look for: Cheese is melted, bubbling, and internal temperature reaches 165°F/74°C.

6. **Resting & Serving**
  - **Rest and garnish:** Let the baked chicken rest briefly, garnish with fresh basil leaves, and serve. · 5 minutes · Look for: Juices redistribute and cheese sets slightly.

## Why it 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.

## Failure modes
- 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.

## Sources
- [The Best Chicken Parmesan Recipe (Parmigiana)](https://asimplepalate.com/blog/chicken-parmigiana/) — Specified 1/2-inch pounding, flour-egg-crumb breading, pan-browning, and oven finish.
- [Chicken Parmigiana](https://www.recipetineats.com/chicken-parmigiana/) — Provided sauce method, topping balance, and the warning not to overbake after cheese melts.
- [Chicken Parmesan](https://www.allrecipes.com/recipe/223042/chicken-parmesan/) — Gave a 4-serving recipe, breading sequence, 450°F bake, and 165°F food-safety target.
- [Chicken parmigiana recipe](https://www.bbc.co.uk/food/recipes/chicken_parmigiana_40336) — Showed conventional stovetop sauce, flattened fillets, pan-fry, then oven bake until cooked through.
- [Classic chicken parmigiana recipe](https://www.bbcgoodfood.com/recipes/chicken-parmigiana-2) — Contributed cutlet flattening, breadcrumb-cheese coating, frying, and quick grill finish as a conventional alternative finish.
- [Homemade Chicken Parmigiana](https://www.hopkinsmedicine.org/health/wellness-and-prevention/homemade-chicken-parmigiana) — Technique and ratio reference.

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