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Classic Chicken Parmigiana

Name: Classic Chicken Parmigiana
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g chicken breasts, split into 4 thin cutlets; 5 g salt; 2 g black pepper; 60 g all-purpose flour; 100 g eggs, beaten; 100 g panko breadcrumbs; 40 g parmesan cheese, grated; 45 ml olive oil; 300 ml marinara sauce; 150 g mozzarella cheese, shredded; 10 g fresh basil leaves, torn

Crispy breaded chicken cutlets baked with rich marinara and melted mozzarella.

Time45 min

LevelModerate

ToolsStovetop + Oven

Yield

4 servings

×1

Units

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Recipe diagramClassic Chicken Parmigiana4 servings · ingredients flow left to right
PrepPreheat oven to 200°C (400°F).
PrepPound chicken cutlets to an even thickness for uniform cooking.
600 g · 21 ozchicken breastssplit into 4 thin cutlets	01Season ChickenSeason cutletsSeason chicken cutlets evenly with salt and black pepper.		03Bread CutletsCoat chickenDredge each seasoned cutlet in flour, dip in beaten eggs, and press firmly into the crumb mixture.Ready when Even, complete breadcrumb coating		05Bake & MeltBake with cheeseTransfer fried cutlets to a baking dish, top with marinara sauce and shredded mozzarella, and bake until bubbly.200°C / 400°F · 15 minReady when Melted, bubbling cheese	06Rest & ServeGarnish and restTop the baked chicken with fresh basil leaves, let rest briefly, and serve.5 min
5 g · 1 tspsalt
2 g · 0.5 tspblack pepper
60 g · 0.5 cupall-purpose flour		02Setup BreadingAdd flourPlace all-purpose flour in a shallow dish.
100 g · 2 largeeggsbeaten		02Setup BreadingBeat eggsBeat eggs in a separate shallow bowl.
100 g · 1 cuppanko breadcrumbs		02Setup BreadingMix crumbsCombine panko breadcrumbs and grated parmesan in a third dish.
40 g · 0.5 cupparmesan cheesegrated
45 ml · 3 tbspolive oil				04Pan FryFry cutletsHeat olive oil in a skillet over medium-high heat and fry cutlets until golden brown.6-8 minReady when Golden brown crust
300 ml · 1.25 cupsmarinara sauce
150 g · 1.5 cupsmozzarella cheeseshredded
10 g · 0.33 cupfresh basil leavestorn

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

Why this works

Shallow frying the breaded cutlets creates a crisp exterior structure, while finishing them in a hot oven with sauce and cheese prevents the breading from getting soggy and ensures the chicken cooks through gently.

Watch for

Overcooking the chicken during the frying stage will make it dry; keep the fry brief since it finishes in the oven.
Drenching the chicken in too much sauce before baking can ruin the crisp breadcrumb crust.