Chicken Parmesan Recipe

Prepare and pound chicken

If breasts are thick, slice horizontally to make 4 even pieces or place each between two pieces of plastic wrap and gently pound with a mallet or heavy skillet to about 1/2 inch thickness. Pat dry with paper towels.

Season both sides of each chicken cutlet evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Set aside.

Set up three shallow bowls or pie plates: 1) flour, 2) whisked eggs with 2 tbs milk, 3) breadcrumbs mixed with 1/2 cup grated Parmesan and 1 tsp dried Italian seasoning.

Dredge each seasoned chicken piece first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, and finally press firmly into the breadcrumb mixture to coat completely. Place breaded cutlets on a rack or plate; let rest 5–10 minutes to help coating adhere.

In a large skillet over medium heat, add 3/4 cup vegetable oil and 1 tablespoon butter. Heat until shimmering and oil registers about 350°F (a breadcrumb piece should sizzle). Do not let oil smoke.

Working in batches as needed, add breaded cutlets and fry 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 150°F. Adjust heat as needed to avoid burning the crust. Transfer browned cutlets to a paper towel-lined plate or a wire rack.

Preheat oven to 425°F (220°C). In a shallow baking dish (large enough for all cutlets or use two dishes), spread about 1/2 cup of the marinara on the bottom to prevent sticking.

Place fried chicken cutlets in the dish in a single layer. Spoon about 1/3 to 1/2 cup marinara over each cutlet (use remaining sauce for sides). Divide shredded/sliced mozzarella evenly over each piece and sprinkle the reserved 1/4 cup grated Parmesan over everything.

Bake in the preheated oven 8–10 minutes, until cheese is melted and bubbly and chicken reaches 165°F internal temperature. If you want a browned top, broil 1–2 minutes while watching closely.

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

Serve chicken parmesan over cooked spaghetti or pasta. Spoon additional warmed marinara alongside or under the chicken. Finish with extra grated Parmesan and a grind of black pepper to taste.