Chicken Cutlet Parmigiana Recipe
Make Chicken Cutlet Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Cutlets
Sauce and Topping
Method
Prepare the Chicken
- 1
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper.
- 3
Dredge the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dip each chicken breast first in flour, then in egg, and finally in the breadcrumb mixture, ensuring an even coating.
Cook the Chicken
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 5
Fry the Chicken
Add the breaded chicken cutlets to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Dish
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 7
Layer the Ingredients
In a baking dish, spread 1 cup of marinara sauce at the bottom. Place the fried chicken cutlets on top, and cover each cutlet with the remaining marinara sauce. Top with shredded mozzarella cheese and fresh basil.
- 8
Bake the Cutlets
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Serve
- 9
Plate and Enjoy
Remove the cutlets from the oven and let them cool slightly before serving. Serve warm and enjoy your delicious Chicken Cutlet Parmigiana!
