# Classic Chicken Parmigiana
Crispy breaded chicken cutlets baked with rich marinara and melted mozzarella.
- Servings: 4
- Time: 45 minutes
- Difficulty: Moderate
- Confidence: high
- Equipment: Stovetop, Oven
- Generated for: classic chicken parmigiana with mozzarella and basil
- HTML: https://recipeasy.me/recipe/classic-chicken-parmigiana-with-mozzarella-and-basil-7c93a476
- Published: 2026-07-29T09:23:22.582Z
## Prep notes
- Preheat oven to 200°C (400°F).
- Pound chicken cutlets to an even thickness for uniform cooking.

## 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)

## Method
1. **Season Chicken**
  - **Season cutlets:** Season chicken cutlets evenly with salt and black pepper.

2. **Setup Breading**
  - **Add flour:** Place all-purpose flour in a shallow dish.
  - **Beat eggs:** Beat eggs in a separate shallow bowl.
  - **Mix crumbs:** Combine panko breadcrumbs and grated parmesan in a third dish.

3. **Bread Cutlets**
  - **Coat chicken:** Dredge each seasoned cutlet in flour, dip in beaten eggs, and press firmly into the crumb mixture. · Look for: Even, complete breadcrumb coating

4. **Pan Fry**
  - **Fry cutlets:** Heat olive oil in a skillet over medium-high heat and fry cutlets until golden brown. · 6-8 min · Look for: Golden brown crust

5. **Bake & Melt**
  - **Bake with cheese:** Transfer fried cutlets to a baking dish, top with marinara sauce and shredded mozzarella, and bake until bubbly. · 200°C / 400°F · 15 min · Look for: Melted, bubbling cheese

6. **Rest & Serve**
  - **Garnish and rest:** Top the baked chicken with fresh basil leaves, let rest briefly, and serve. · 5 min

## Why it 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.

## Failure modes
- 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.

## Sources
- [Chicken Parmesan - Allrecipes](https://www.allrecipes.com/recipe/223042/chicken-parmesan/) — Strong baseline for conventional method: pound to 1/2-inch, flour-egg-crumb coating, shallow fry, then bake with sauce, mozzarella, and basil until bubbly and cooked through.
- [Chicken parmigiana recipe - BBC Food](https://www.bbc.co.uk/food/recipes/chicken_parmigiana_40336) — Clear conventional oven-finish method and texture cues: bash chicken slightly, bread, pan-fry until crisp, then bake covered/uncovered until cooked through and top with basil.
- [Cheats chicken parmigiana recipe - Good Housekeeping UK](https://www.goodhousekeeping.com/uk/food/recipes/a570584/cheats-chicken-parmigiana/) — Useful for technique cues: thin chicken to about 1 cm, fry on each side until golden and cooked through, then grill briefly over mozzarella until bubbling.
- [Homemade Chicken Parmigiana - University Hospitals](https://www.uhhospitals.org/health-information/health-and-wellness-library/article/recipes-v1/homemade-chicken-parmigiana) — Supports sauce-and-bake structure: sauce in dish, chicken on top, sauce again, bake, then finish with cheese and brief return to oven.
- [Chicken parmigiana recipe - BBC Good Food](https://www.bbcgoodfood.com/recipes/air-fryer-chicken-parmigiana) — Not the primary method, but useful corroboration for cutlet thickness, breading, and doneness cues; aligns with the conventional approach of thin cutlets and melted mozzarella.
- [Best Air Fryer Chicken Parmesan Recipe](https://www.delish.com/cooking/recipe-ideas/a35256979/air-fryer-chicken-parmesan-recipe/) — Technique and ratio reference.

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