Chicken Parm Recipe

Pound and season

If chicken breasts are thick, place each between two pieces of plastic wrap and pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place 3/4 cup all-purpose flour in a shallow dish. In a second shallow dish, whisk 2 large eggs with 3 tablespoons whole milk until combined. In a third shallow dish combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 teaspoon dried Italian seasoning; mix to blend.

Dredge chicken

Working one piece at a time, lightly coat each seasoned breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture until thoroughly coated. Place breaded cutlets on a wire rack or plate; let rest 10 minutes to help coating adhere.

Heat pan

In a large skillet over medium-high heat, add 1/2 cup olive oil and 1 tablespoon unsalted butter (optional). Heat until oil shimmers and butter is melted but not smoking.

Pan-fry cutlets

Add breaded cutlets in a single layer (work in batches if needed). Fry about 3-4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads about 155-160°F (they will finish cooking in the oven). Adjust heat as needed to avoid burning; add more oil between batches if pan becomes dry.

Drain

Transfer fried cutlets to a paper-towel-lined plate or wire rack briefly to drain excess oil.

Preheat oven

Preheat oven to 425°F (220°C).

Assemble in baking dish

Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking. Arrange fried chicken cutlets in a single layer. Spoon remaining marinara sauce evenly over each cutlet (about 1/2 cup per piece). Sprinkle shredded mozzarella over each cutlet, dividing the 2 cups evenly. Finish with the remaining 1/2 cup grated Parmesan.

Bake

Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbly and chicken reaches 165°F internal temperature. If you prefer a browned top, switch oven to broil for 1-2 minutes while watching closely.

Rest

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves and chopped parsley if using.

Cook pasta

While chicken bakes, bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente. Drain and toss with a little olive oil or 1/2 cup warmed marinara to keep coated.

Plate

Serve each chicken cutlet over a bed of pasta or next to it. Spoon any extra sauce from the baking dish over the chicken. Offer lemon wedges and additional grated Parmesan at the table.