Chicken Parmesan Recipe

Prepare chicken

If chicken breasts are large, slice each in half horizontally to make 4 even cutlets. Place each piece between two sheets of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin until about 1/2 inch thick and even in thickness.

Season both sides of each chicken cutlet with 1 tsp salt and 1/2 tsp black pepper (reserve remaining salt and pepper for adjustments). Pat dry with paper towel.

Set up three shallow dishes: one with the flour, seasoned with a pinch of salt and pepper; second with beaten eggs and milk whisked together; third with breadcrumbs mixed with 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and a pinch of salt and pepper.

Dredge each chicken piece in flour, shaking off excess; dip into egg mixture, letting excess drip off; press firmly into breadcrumb mixture to fully coat. Place breaded cutlets on a rack or plate and let rest 5 minutes for coating to adhere.

Heat a large skillet over medium heat. Add 4 tbsp olive oil and 1 tbsp butter (optional) until shimmering but not smoking. The fat should be about 1/8 inch deep.

Fry chicken cutlets in batches without crowding, 3–4 minutes per side, until golden brown and crust registers 160°F (internal) or juices run clear. Adjust heat as needed to avoid burning. Transfer to a paper-towel-lined plate or rack. Wipe skillet if too much burned residue accumulates.

Preheat oven to 425°F (220°C). Spread 1 to 1 1/2 cups marinara sauce in the bottom of a 9x13-inch baking dish or oven-safe skillet.

Arrange fried chicken cutlets in the dish in a single layer on top of the sauce. Spoon remaining marinara over each cutlet (about 1/2 cup per two cutlets), then sprinkle shredded mozzarella evenly over each piece. Top with remaining 1/4 cup grated Parmesan and a light sprinkle of dried oregano if using.

Bake uncovered for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches 165°F internal. For a golden top, broil 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Tear or stack fresh basil leaves over each cutlet and sprinkle with chopped parsley. Taste and adjust salt and pepper as needed.

Serve each chicken parmesan over cooked spaghetti or pasta if desired, spooning extra sauce from the pan over pasta. Garnish with additional grated Parmesan.