Easy Chicken Parmesan
ID: e90a87c0...
This easy Chicken Parmesan features juicy, pan-fried chicken cutlets coated in a crispy panko-Parmesan crust, topped with rich marinara sauce, and loaded with melted mozzarella. Baked to bubbly perfection and served over a bed of classic spaghetti, it is the ultimate comforting family meal ready in about 30 to 40 minutes.
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🍳 Cooking Flow
Slice chicken breasts into 6 thin cutlets and pound them to an even thickness. → Coat the cutlets sequentially in seasoned flour, beaten eggs, and a crispy panko-Italian breadcrumb-Parmesan mixture. → Pan-fry the coated cutlets in hot olive oil for about 4 minutes per side until golden brown, then drain on paper towels. → Place cutlets on a baking sheet, layer with marinara sauce, mozzarella, and Parmesan cheese, and bake at 425°F for 15-20 minutes until bubbly. → Serve hot over a bed of marinara-tossed spaghetti and garnish with fresh chopped parsley.
Cooking Steps
Brief Cooking Order
Slice chicken breasts into 6 thin cutlets and pound them to an even thickness. → Coat the cutlets sequentially in seasoned flour, beaten eggs, and a crispy panko-Italian breadcrumb-Parmesan mixture. → Pan-fry the coated cutlets in hot olive oil for about 4 minutes per side until golden brown, then drain on paper towels. → Place cutlets on a baking sheet, layer with marinara sauce, mozzarella, and Parmesan cheese, and bake at 425°F for 15-20 minutes until bubbly. → Serve hot over a bed of marinara-tossed spaghetti and garnish with fresh chopped parsley.
Introduction
This easy Chicken Parmesan features juicy, pan-fried chicken cutlets coated in a crispy panko-Parmesan crust, topped with rich marinara sauce, and loaded with melted mozzarella. Baked to bubbly perfection and served over a bed of classic spaghetti, it is the ultimate comforting family meal ready in about 30 to 40 minutes.
Step 1
Preheat your oven to 425°F (218°C). Grate 1 cup of fresh Parmesan cheese and set it aside.
Step 2
Finely chop 3 tablespoons of flat-leaf parsley leaves.
Step 3
Cut the chicken breasts horizontally through the middle to create 6 thin cutlets. Cover them with parchment paper and gently pound with a meat mallet to ensure an even thickness.
Step 4
Prepare a three-dish dredging station. In the first shallow dish, beat 2 large eggs and season with a pinch of salt and black pepper.
Step 5
In the second dish, mix 1/3 cup of all-purpose flour with 1 teaspoon of salt and 1 teaspoon of black pepper.
Ingredients List
Important Notes
Pounding the chicken to an even thickness is crucial so that all pieces cook uniformly without drying out.
Combining Italian breadcrumbs with panko breadcrumbs provides both traditional Italian herb flavor and an extra-crunchy texture.
Do not overcrowd the skillet while frying; cooking in batches keeps the oil temperature hot, ensuring a crispy and non-greasy crust.
Pan-frying only browns the outer breading. The oven baking step is essential to cook the chicken safely all the way through.
Leftovers can be easily reheated in an air fryer for a few minutes to restore their crispy texture.
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