Jul 13 2026
Restaurants›99 Restaurants›Chicken Parmigiana Recipe

Chicken Parmigiana Recipe

Inspired by 99 Restaurants
Time1h
Serves4

A generous, fried chicken cutlet topped with classic marinara sauce and melted mozzarella and provolone cheeses. Served with penne pasta.

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Ingredients

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Chicken Cutlets

Marinara Sauce

Cheese Topping

Pasta

Method

Prepare Chicken Cutlets

  1. 1

    Flatten the Chicken

    Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

  2. 2

    Dredge Chicken

    Set up a dredging station with three bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs. Dip each chicken breast in flour, then in the egg, and finally coat with breadcrumbs.

  3. 3

    Fry Chicken

    In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets and fry until golden brown on both sides, approximately 4-5 minutes per side. Remove and drain on paper towels.

Make Marinara Sauce

  1. 4

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 5

    Add Tomatoes and Seasonings

    Stir in crushed tomatoes, oregano, basil, salt, pepper, and sugar. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally.

Assemble and Bake

  1. 6

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 7

    Layer Ingredients

    In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken cutlets on top, then cover each cutlet with marinara sauce and sprinkle with mozzarella and provolone cheese.

  3. 8

    Bake

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Cook Pasta

  1. 9

    Boil Water and Cook Pasta

    In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.

Serve

  1. 10

    Plate the Dish

    Serve the baked chicken parmigiana over a bed of penne pasta, garnished with extra marinara sauce if desired.

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