Chicken Parmigiana Recipe
Make Chicken Parmigiana Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading & Coating
Frying & Finishing
Sauce & Topping
Method
Chicken
- 1
Prepare chicken
Trim any excess fat from the chicken breasts. If breasts are very thick, slice horizontally to make two thinner cutlets or place between plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Breading & Coating
- 2
Set up breading station
In one shallow dish combine the flour and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. In a second bowl whisk together the eggs and milk until smooth. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmesan, Italian seasoning, and garlic powder; mix well.
- 3
Frying & Finishing
- 4
Shallow-fry cutlets
In a large skillet (preferably nonstick or cast iron) heat olive oil and butter over medium heat until shimmering but not smoking (oil should be about 325–350°F / 160–175°C if using a thermometer). Add breaded cutlets in a single layer without crowding (work in batches if needed). Fry until golden brown and crisp, about 3–4 minutes per side, adjusting heat to maintain color without burning. Transfer cooked cutlets to a paper towel–lined tray or wire rack and lightly season with a pinch of salt while hot.
- 5
Preheat oven
Preheat oven to 425°F (220°C) while frying so it's ready for finishing the parmigiana.
Sauce & Topping
- 6
Assemble in baking dish
Pour about 1/2 cup of warmed marinara sauce into the bottom of a shallow baking dish (large enough to hold all cutlets in one layer). Place fried cutlets in the dish. Spoon 1/4 to 1/3 cup marinara over each cutlet (use roughly 1.5–2 cups total). Sprinkle each cutlet with shredded mozzarella (about 1/2 cup per cutlet if using four) and a light dusting of the remaining 1/4 cup grated Parmesan.
- 7
Bake to melt cheese
Bake in the preheated oven until sauce is bubbling and mozzarella is fully melted and beginning to brown at the edges, about 8–12 minutes. If you want a more browned top, finish with 1–2 minutes under the broiler — watch carefully to prevent burning.
- 8
Garnish and serve
Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves and an optional additional sprinkle of grated Parmesan. Serve immediately with pasta, salad, or bread.