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Chicken Parmesan Recipe

Chicken Parmesan Recipe

Make this Chicken Parmesan Recipe for crispy, cheesy cutlets topped with marinara and melted mozzarella—perfect for weeknights.

Ingredients

Instructions

Step 1: Preheat and Pound the Chicken

Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch rectangular baking dish with a teaspoon of extra-virgin olive oil. If the breasts are thick, slice them horizontally into cutlets and place each piece between two sheets of parchment; gently pound with a meat mallet or rolling pin until evenly about 1/2 inch (1.25 cm) thick. Pat each piece dry with paper towels — this simple tactile prep ensures even cooking and creates a dry surface for seasoning and breading that will yield a crisp crust.

Step 2: Season and Build the Breading Station

Sprinkle both sides of each dried cutlet evenly with kosher salt and freshly ground black pepper, reserving a little salt for final seasoning if needed. Set up a tidy breading station: a shallow dish of all-purpose flour, a modern matte-grey ceramic bowl with three large eggs whisked smooth with two tablespoons of water, and a shallow white oval dish with the Italian-style breadcrumbs mixed thoroughly with 1/2 cup finely grated Parmesan, garlic powder, onion powder, dried oregano, dried basil and a touch of red pepper flakes if you like mild heat. The visual rhythm of three vessels — flour, glossy egg wash, and textured seasoned crumbs — creates a clear, repeatable motion for breading.


Step 3: Dredge, Egg, Press, and Rest

Work one cutlet at a time: dust lightly in flour shaking off excess, submerge briefly in the glossy egg wash and let the excess drip back, then press firmly into the seasoned breadcrumb mixture so the crumbs adhere in an even, thick, textured layer. Place each completed cutlet on a clean plate or tray and let them rest at room temperature for 5–10 minutes; this brief rest lets the crumb adhesion set so the coating won’t slough off during frying, leaving a uniformly studded, dry-to-the-touch breadcrumb surface.


Step 4: Fry Until Deep Golden and Drain

Pour neutral oil into a heavy skillet until about 1/4 inch deep and heat until it sizzles when a few stray crumbs are tested. Working in batches, lay the breaded cutlets into the hot oil (no stove is shown — only the resulting pieces). Fry each side until the crust is deep golden-brown and crisp and the interior is cooked through; transfer the browned cutlets to a paper towel–lined plate or wire rack to drain so the crust retains its crackly texture and warm, browned color.


Step 5: Arrange, Sauce, and Cheese the Rectangular Dish

Spread a smooth, glossy cup of marinara into the bottom of the pre-greased 9x13 rectangular baking dish, then arrange the fried cutlets in a single layer over the sauce. Spoon the remaining marinara over the tops leaving some rim edges of crust exposed so they stay crisp. Scatter a generous, even blanket of shredded low-moisture mozzarella over each cutlet and finish with the remaining grated Parmesan. The rectangular geometry of the dish is important here — the clean straight edges and shallow depth set the stage for even melting and a cohesive, architectural final presentation.


Step 6: Bake, Rest, Garnish, and Serve

Bake at 400°F (200°C) until the cheese is melted, bubbly and just beginning to show golden spots; if desired, a very brief high broil can deepen the browning, watched carefully to avoid burning. Remove the rectangular dish and let it rest for five minutes so the cheese sets slightly. Garnish with a chiffonade of fresh basil and serve one cutlet per person directly from the same 9x13 rectangular baking dish over a bed of hot tossed pasta if you like, spooning extra warmed marinara from the dish. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently in a 350°F oven to preserve the crisp crumb rather than using a microwave.


Notes