Chicken Parmesan Recipe

Prepare and pound

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or inside a large zip-top bag and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (125 mm). This ensures even cooking.

Season both sides of each flattened breast with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder, distributing evenly across all 4 pieces.

Set up dredging station

Place the 3/4 cup all-purpose flour in a shallow dish. In a second shallow dish, beat the 2 large eggs until smooth. In a third shallow dish combine 1.5 cups herb seasoned bread crumbs, 3/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and 2 tbsp chopped fresh parsley; mix well.

Bread the chicken

Working one piece at a time: dredge a seasoned chicken breast in the flour, shaking off excess; dip into the beaten eggs, letting excess drip off; then press firmly into the breadcrumb mixture to fully coat both sides. Place breaded cutlets on a wire rack or plate. Repeat for all pieces.

Optional rest

For a firmer crust, refrigerate the breaded cutlets on a rack for 15-20 minutes before frying so the coating adheres.

Shallow fry

In a large skillet over medium heat add 1/2 cup olive oil and heat until shimmering but not smoking (about 325-350°F / 160-175°C). Add breaded cutlets (do not crowd; cook in batches if necessary). Fry 3-4 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate or wire rack to drain.

Assemble for baking

Preheat oven to 400°F (200°C). Spread 1/2 cup of the marinara sauce in the bottom of a baking dish large enough to hold all cutlets in a single layer. Arrange the fried cutlets in the dish. Spoon remaining marinara evenly over the cutlets, about 1/2 cup per piece, covering each mostly but leaving edges exposed to keep crust crisp.

Top with cheeses

Sprinkle the 2 cups shredded mozzarella evenly over the sauced cutlets. Then sprinkle the remaining 1/4 cup (approx.) grated Parmesan over the mozzarella for extra flavor and browning.

Bake to finish

Bake in the preheated oven 10-12 minutes, or until the cheese is melted and bubbly and the internal temperature of chicken reaches 165°F (74°C). If you want more browning, switch to broil for 1-2 minutes—watch closely to avoid burning.

Garnish and serve

Remove from oven, let rest 3-5 minutes. Garnish with fresh basil leaves and a light sprinkle of extra grated Parmesan. Serve each piece with additional marinara on the side if desired.