Chicken Parmesan Recipe

Name: Silver Spring House Restaurants Chicken Parmesan Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.75 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 4 tbs olive oil (for frying); 3 cups marinara sauce (preferred: chunky, jarred or homemade); 2 cups mozzarella cheese, shredded; 8 leaves fresh basil leaves (optional); 0.25 cups extra grated Parmesan (for sprinkling); 12 oz spaghetti or your favorite pasta, cooked; 2 tbs fresh parsley, chopped (for garnish)

Inspired by Silver Spring House Restaurant

Time55m

Serves4

Make Chicken Parmesan Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

3/4 cups 00 bread flour

2 pieces Large eggs

2 tbs whole milk

1 1/2 cups plain breadcrumbs (or panko)

1/2 cups Grated Parmesan cheese

1 tsp dried Italian seasoning

4 tbs olive oil (for frying)

Sauce & Topping

3 cups marinara sauce (preferred: chunky, jarred or homemade)

2 cups Mozzarella cheese, shredded

8 leaves fresh basil leaves (optional)

1/4 cups extra grated Parmesan (for sprinkling)

Optional (serve with)

12 oz spaghetti or your favorite pasta, cooked

2 tbs Fresh parsley, chopped (for garnish)

Method

Prep

Pound and season chicken

Pat chicken breasts dry. If breasts are thick, butterfly each or place between two pieces of plastic wrap and pound to an even thickness about 1/2 inch using a meat mallet or heavy skillet. Season both sides with 1 tsp kosher salt, 3/4 tsp black pepper, and 1/4 tsp garlic powder (reserve remaining seasonings for breading stage).

Set up breading station

Arrange three shallow bowls: one with the flour mixed with remaining 1/2 tsp kosher salt and 1/4 tsp garlic powder; a second with the beaten eggs and 2 tbs milk whisked until combined; a third with breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and remaining 1/4 tsp black pepper. Press breadcrumbs together slightly so they adhere well.

Breading & Frying

Heat a large skillet over medium heat and add 2 tbs olive oil. Dredge a chicken breast first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into breadcrumb mixture to coat completely, pressing firmly so crumbs adhere. Repeat with remaining breasts.

Once oil is hot but not smoking (a breadcrumb should sizzle), add two chicken breasts (do not overcrowd). Fry 3–4 minutes per side until golden brown and crisp; internal temperature should reach about 145–150°F (it will finish in the oven). Add remaining 2 tbs olive oil if needed and fry the remaining breasts. Transfer fried cutlets to a paper towel-lined plate briefly to drain.

Assembly & Bake

Preheat oven to 425°F (220°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish (or ovenproof skillet). Arrange the fried chicken cutlets in a single layer over the sauce.

Spoon remaining marinara (about 2 cups) evenly over each cutlet, using about 3/4 cup per row so cutlets are well coated but not swimming. Sprinkle shredded mozzarella evenly over the cutlets (divide 2 cups among the pieces). Finish with a light dusting of the extra grated Parmesan (about 1/4 cup).

Bake in the preheated oven until cheese is melted and bubbly and the chicken reaches 165°F, about 12–15 minutes. If you want a golden-brown cheese top, switch oven to broil for 1–2 minutes while watching carefully to avoid burning.

Finish & Serve

Remove from oven and let rest 3–5 minutes. Sprinkle with chopped parsley and arrange fresh basil leaves on top if using. Serve each cutlet over cooked spaghetti or alongside your favorite side. Adjust salt and pepper to taste.