Chicken Parmesan
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
346 kcal
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Course
Main Course, Dinner
Chicken Parmesan
Description
Chicken breasts are flattened to an even thickness to ensure uniform cooking and then breaded with a mixture of panko and regular breadcrumbs combined with grated Parmesan, salt, and pepper. After dredging in flour and beaten eggs for adhesion, the chicken is fried in hot oil until each side develops a crisp golden crust. Topping the fried cutlets with marinara sauce and a blend of mozzarella and Parmesan cheese, the dish is baked to melt the cheese and meld the flavors.
The texture contrasts between the crispy coating and tender chicken beneath, with the tomato sauce adding moisture and acidity balanced by creamy melted cheese. Chopped fresh basil leaves provide an herbal note that brightens the dish. It can be served alongside pasta, salad, or steamed vegetables.
For a crisper crust, letting the breaded chicken rest before frying helps the coating stick. Alternatively, baking is an option for a lighter preparation. Fresh basil is recommended, but dried basil may serve as a substitute if needed. Cooking times may vary by chicken thickness, so careful monitoring is advised.
Ingredients
- 4 chicken breast halves, boneless and skinless
- ¾ cup all-purpose flour
- 2 large egg beaten
- ¼ cup vegetable oil or olive oil for frying
Breadcrumb mixture
- ¾ cup panko breadcrumbs
- ¾ cup bread crumbs regular
- ½ cup Parmesan Cheese grated
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Toppings
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- 2 leaves basil chopped
Instructions
- Preheat your oven to 425℉.
- Place the chicken breasts, one at a time, between two pieces of parchment paper. Using the flat side of a meat mallet, start pounding the chicken until it's about ½ inch (1 cm) in thickness. Repeat with remaining breasts.
- Place the flour in a shallow plate, same with the eggs. In another shallow plate, combine the breadcrumb mixture together.
- Dredge the chicken through the flour, one piece at a time, making sure it's fully coated on both sides, then dip into the egg mixture. Dredge through the breadcrumb mixture on both sides. Transfer to a baking sheet and repeat with remaining chicken breasts.
- Preheat the oil in a large skillet or frying pan. Make sure the oil is hot enough, between 375℉ to 400℉. Fry the chicken in batches. Add two pieces of chicken at a time and brown on both sides until golden, about 4 minutes per side. Repeat with remaining chicken.
- Place the fried chicken on a baking sheet. Top each piece of chicken with about ¼ cup of marinara sauce. Use more if preferred. Top each chicken with ¼ cup of mozzarella and ¼ of the parmesan cheese.
- Transfer the baking sheet to the oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Sprinkle with basil and serve over spaghetti.
Notes
- Let breaded chicken rest for 10-15 minutes before frying to improve crust adhesion.
- For a lighter version, bake breaded chicken sprayed with cooking spray at 425°F until golden.
- Choose chunkier marinara sauce to maintain texture under melted cheese.
- Fresh basil enhances flavor; dried basil can substitute if necessary.
- Adjust cooking time based on breast thickness and watch for doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 346kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 777mg | 32% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 264mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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