Chicken Parmesan Cutlets Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or heavy skillet, pound each breast to an even thickness about 1/3 to 1/2 inch thick. This ensures even cooking.

Trim and season

Trim any excess fat or tendon from the edges. Season both sides of each pounded cutlet with 3/4 tsp kosher salt and a little of the black pepper and garlic powder, dividing evenly. Reserve remaining salt and pepper for finishing.

Set up breading station

In three shallow dishes combine: 1) flour; 2) eggs beaten with milk; 3) breadcrumbs mixed with 1/2 cup finely grated Parmesan, remaining 1/4 tsp salt and remaining black pepper. Dredge each cutlet first in flour (shaking off excess), then dip in the egg wash, then press into the breadcrumb-Parmesan mixture to coat completely. Place breaded cutlets on a baking sheet and let rest 10 minutes (helps coating adhere).

Pan-fry cutlets

Heat a large skillet over medium-high heat. Add olive oil and butter and heat until butter foams and oil shimmers. Add breaded cutlets in a single layer without crowding (work in batches if needed). Cook 3 to 4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 145–150°F (63–66°C). Adjust heat as needed to prevent burning; add a little more oil between batches if pan becomes dry. Transfer browned cutlets to a rimmed baking sheet.

Assemble for finishing

Preheat oven to 425°F (220°C). Spoon about 1/4 cup of warm marinara sauce onto each cutlet so it is mostly covered (use more or less to taste). Top each with approximately 2 oz of shredded or sliced mozzarella. Sprinkle about 1 tbsp freshly grated Parmesan over each cutlet for extra flavor.

Bake to melt and finish

Bake the sauced and topped cutlets on the baking sheet in the preheated oven for 6–8 minutes, until mozzarella is melted and bubbling and internal temperature reaches 160°F (71°C). If you prefer a browned top, place under the broiler for 1–2 minutes — watch closely to avoid burning.

Rest and garnish

Remove cutlets from oven and let rest 2–3 minutes. Squeeze optional lemon over the cutlets if using. Garnish with torn or chopped fresh basil leaves and serve with extra marinara and lemon wedges on the side.