Chicken Parmigiana Recipe

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, pound breasts to an even thickness of about 1/2 inch. Pat dry with paper towels and season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up dredging stations

Place the flour in a shallow dish and spread evenly. In a second shallow bowl, whisk the 2 large eggs with 2 tablespoons milk until combined. In a third shallow dish, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder; mix well.

Dredge chicken

Working with one breast at a time, coat chicken first in flour, shaking off excess, then dip into the egg mixture allowing excess to drip off, then press into the breadcrumb mixture to fully coat. Place breaded cutlets on a baking sheet while you finish the rest.

Heat oil

In a large skillet (12-inch) over medium heat, add 1/2 cup olive oil and 1 tablespoon butter (optional). Heat until shimmering but not smoking. Test by dropping a few breadcrumbs into the oil — they should sizzle immediately.

Pan-fry cutlets

Add 2 cutlets to the skillet without crowding (cook in batches if needed). Fry 3–4 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Internal temperature should be ~155°F (it will finish in the oven). Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain and keep warm. Repeat with remaining cutlets.

Preheat oven

Preheat oven to 400°F (200°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish (or a large ovenproof skillet) to prevent sticking.

Arrange cutlets

Place the fried chicken cutlets in a single layer over the sauce. Spoon remaining sauce (about 2 cups) evenly over each cutlet so they are well coated.

Top with cheese

Divide 8 oz fresh mozzarella evenly among the cutlets (slices or a light sprinkle if shredded). Sprinkle 3/4 cup grated Parmesan over the top and, if desired, a light pinch of red pepper flakes.

Bake until bubbly

Bake in the preheated oven for 12–15 minutes, until cheese is melted and sauce is bubbling and the internal temperature of the chicken reaches 165°F. If you want a browned cheese top, broil for 1–2 minutes at the end — watch carefully to avoid burning.

Remove the dish from the oven and let rest 3–5 minutes. Garnish with fresh basil leaves torn or whole. Serve each cutlet over cooked spaghetti or with your preferred side, and offer extra grated Parmesan at the table.