Chicken Parmesan Recipe
An Italian favorite, perfected! Crispy, golden-breaded chicken cutlet is smothered in our rich house-made marinara, topped with melted mozzarella and aged Parmigiano Reggiano. Served over a bed of al dente pasta! This dish is comfort food at its finest—hearty, cheesy, and utterly delicious!
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Ingredients
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Chicken
Marinara Sauce
Toppings and Pasta
Method
Prepare the Chicken
- 1
Season the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, the second with beaten eggs, and the third with breadcrumbs. Dredge each chicken breast in flour, shaking off the excess, dip into the egg, and then coat with breadcrumbs, pressing to adhere.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Make the Marinara Sauce
- 4
- 5
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, oregano, basil, salt, sugar, and black pepper. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
Assemble and Cook
- 6
Preheat Oven
Preheat your oven to 400°F (200°C).
- 7
Layer the Dish
In a baking dish, spread a layer of marinara sauce on the bottom. Place the cooked chicken on top, then pour more marinara sauce over the chicken. Sprinkle with shredded mozzarella and grated Parmigiano Reggiano.
- 8
Bake
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Cook the Pasta
- 9
Boil Pasta
While the chicken is baking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Serve
- 10
Plate the Dish
Serve the chicken parmesan over a bed of cooked pasta. Garnish with fresh basil.
