Chicken Parmigiana Recipe

Butterfly and Pound

Slice each chicken breast horizontally to create two thinner cutlets or place whole breast between plastic wrap and use a meat mallet to pound to an even thickness about 1/2 inch (12 mm). This ensures even cooking.

Season both sides of each cutlet with kosher salt and black pepper. Set aside on a plate.

Set up three shallow bowls/plates: 1) flour, 2) eggs beaten with milk, 3) breadcrumbs mixed with 1/2 cup grated Parmesan and dried Italian seasoning.

Working one at a time, dredge a seasoned cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a tray and repeat with remaining pieces.

In a large skillet (preferably oven-safe) heat 4 tablespoons oil and the butter over medium-high heat until shimmering and butter foams. Add two to three cutlets (do not crowd) and cook 3–4 minutes per side until golden brown and crisp. Add more oil as needed and transfer cooked cutlets to a paper-towel-lined plate. Repeat until all cutlets are browned.

Preheat oven to 425°F (220°C). If your skillet is not oven-safe, transfer cutlets to a baking sheet or shallow baking dish coated with a thin layer of sauce.

Spread about 1/4 cup marinara sauce on the bottom of the skillet or baking dish (just enough to prevent sticking). Arrange browned cutlets in a single layer. Spoon about 1/4 cup marinara over each cutlet, leaving a small border. Top each with an equal portion of fresh mozzarella and sprinkle the 1/4 cup grated Parmesan over everything.

Bake in the preheated oven for 8–12 minutes, until the cheese is melted and bubbly and the internal temperature of chicken reaches 165°F (74°C). For a browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 3–4 minutes. Garnish with torn fresh basil leaves and chopped parsley, if using. Serve with lemon wedges on the side and additional marinara or grated Parmesan as desired.

Suggested accompaniments: spaghetti tossed with extra marinara, a simple green salad, or garlic bread.