Chicken Parmesan Recipe

Prepare and flatten chicken

Pat chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make 2 thinner cutlets or place each breast between two sheets of plastic wrap and pound with a meat mallet to an even thickness about 1/2 inch thick. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow dish whisk together eggs and milk until combined. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper; mix to combine.

Bread the cutlets

Working one at a time, dredge a cutlet in flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until thoroughly coated. Transfer to a rack or plate and repeat with remaining cutlets.

Pan-fry the cutlets

In a large skillet over medium heat, add olive oil and butter. When the oil is hot and shimmering (but not smoking), add cutlets in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden-brown and an instant-read thermometer inserted into the thickest part reads about 150°F (they will finish cooking in the oven). Transfer browned cutlets to a paper-towel-lined plate.

Preheat and prepare baking dish

Preheat oven to 400°F (200°C). Pour about 1 cup of marinara sauce into the bottom of a 9x13-inch or similarly sized baking dish and spread into an even layer.

Assemble chicken parmesan

Place browned cutlets in the baking dish on top of the sauce in a single layer. Spoon remaining marinara sauce over each cutlet (about 1/2 cup per piece, use remaining sauce as needed). Sprinkle each cutlet evenly with shredded mozzarella and a light dusting of extra grated Parmesan.

Bake until cheese melts and chicken finishes cooking

Bake in the preheated oven for 12-15 minutes until the cheese is melted, bubbly, and starting to brown and the internal temperature of the chicken reaches 165°F (74°C). If you want a more browned cheese top, switch oven to broil for 1-2 minutes watching carefully to avoid burning.

Finish and garnish

Remove from oven and let rest 3-5 minutes. Scatter fresh basil leaves over the top and sprinkle with chopped parsley and a pinch of red pepper flakes if using.

If serving with pasta, toss cooked spaghetti with remaining warm marinara or a couple tablespoons of olive oil to prevent sticking. Plate a portion of pasta, place a chicken cutlet on top or beside it, and spoon any pan juices and extra sauce over the chicken. Serve immediately.