Chicken Parmigiana Recipe

Prepare chicken breasts

If breasts are thick, place each between two sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch (about 1.25 cm). Pat dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up dredging station

Place the 3 tbs flour in a shallow bowl. In a second bowl whisk 2 eggs with 2 tbs milk until combined. In a third bowl combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Dredge the chicken

Working one piece at a time: lightly coat a breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set coated breasts on a plate while you finish the rest.

Pan-fry the chicken

In a large skillet over medium heat add 1/2 cup vegetable oil and 1 tbs butter (optional) and heat until shimmering but not smoking (about 325–350°F / 160–175°C). Fry the cutlets 2–3 minutes per side until golden brown and crisp. They do not need to be cooked through; internal temperature should reach about 150°F (65°C). Transfer to a wire rack or paper towel-lined plate to drain.

Preheat oven

Preheat your oven to 425°F (220°C). Lightly oil or spray a baking sheet or use a shallow baking dish large enough to hold all cutlets in a single layer.

Assemble chicken parmigiana

Spoon about 1/4 to 1/3 cup marinara sauce onto each cutlet (use roughly 3 cups sauce total for 4 cutlets, distributing evenly). Place sauced cutlets on the prepared baking sheet or dish. Sprinkle about 1/2 cup grated Parmesan evenly over the cutlets, then top each with shredded mozzarella (about 1/2 cup of the 2 cups per cutlet, distributing evenly so total is 2 cups). Sprinkle 1/2 tsp dried oregano over the cheese if using.

Bake to melt cheese and finish cooking

Bake in the preheated oven 10–12 minutes, or until cheese is melted, bubbly and beginning to brown slightly, and internal temperature of chicken reaches 165°F (74°C). If you prefer a browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Garnish

Remove from oven and let rest 2–3 minutes. Sprinkle remaining 1/2 cup grated Parmesan and tear fresh basil leaves over the cutlets before serving.

Serve each chicken parmigiana on a bed of cooked spaghetti (12 oz cooked per recipe) tossed lightly with remaining marinara, or serve the pasta on the side. Sprinkle extra grated Parmesan (about 1/4 cup) over pasta and chicken. Serve immediately.