Chicken Parmesan Recipe

Prepare chicken

If breasts are thick, butterfly each breast or place between plastic wrap and pound to about 1/2 inch thickness so pieces are even (approximately 4 portions total). Pat chicken dry with paper towel.

Set up breading stations

Place flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk together eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, 1/2 cup finely grated Parmesan, dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper.

Dredge each piece of chicken first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, and finally press into breadcrumb mixture ensuring an even coating. Place breaded chicken on a wire rack or baking sheet while you heat the oil.

Fry chicken

Pour about 1/2 to 3/4 cup vegetable oil into a large skillet so it covers the bottom about 1/8–1/4 inch deep. Heat over medium-high until oil registers 350°F (or a drop of breadcrumb sizzles immediately). Add chicken in a single layer (work in batches if necessary) and cook 3–4 minutes per side, or until breading is golden brown and internal temperature reaches ~150°F. Transfer fried cutlets to a paper-towel-lined plate or wire rack. The chicken will finish cooking in the oven.

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or line with parchment.

Assemble

Spread about 1/2 cup of marinara on the bottom of the prepared baking dish to prevent sticking. Arrange fried chicken cutlets in the dish. Spoon approximately 1/2 cup marinara over each cutlet (use the remaining sauce to spoon between pieces or serve on the side). Sprinkle about 1/2 cup shredded mozzarella on each cutlet (or top with slices to fully cover). Finish with the remaining grated Parmesan evenly over the cutlets.

If desired, lightly brush the exposed breading edges with 1 tablespoon olive oil to promote browning.

Bake

Place the baking dish in the preheated oven and bake 10–12 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. If you want browned cheese, switch to broil for 1–2 minutes—watch closely to avoid burning.

Rest & serve

Remove from oven and let rest 3–5 minutes. Season with additional salt and pepper to taste if needed. Garnish with fresh basil leaves. Serve each cutlet with extra marinara on the side, over spaghetti, or with a simple salad.