Chicken Cutlet Parmigiana Recipe
Make Chicken Cutlet Parmigiana Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Season and Dredge
Season the chicken with salt, black pepper, and Italian seasoning. Dredge each piece in flour, shaking off the excess, then dip in beaten eggs, and finally coat with breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry the chicken cutlets for about 3-4 minutes on each side or until they are golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- 4
Assemble the Cutlets
Spread half of the marinara sauce on the bottom of a baking dish. Place the fried chicken cutlets on top. Pour the remaining marinara sauce over the cutlets and sprinkle with Parmesan and mozzarella cheese.
- 5
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Chicken Cutlet Parmigiana!