Chicken Parmesan (Parmigiana)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
45 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
637 kcal
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Cuisine
Italian, Italian-American Fussion
Chicken Parmesan (Parmigiana)
Description
Chicken Parmesan (Parmigiana) is prepared by pounding chicken breasts to a thin, even thickness before seasoning and coating them through a three-step dredging process involving flour, egg wash with milk, and a seasoned breadcrumb mixture including Parmesan cheese and Italian herbs. After breading, the cutlets are pan-fried in a mixture of butter and olive oil until golden and crisp. They are then layered with marinara sauce and shredded mozzarella and Parmesan cheeses, baked to melt the cheese and finish cooking the chicken.
The breading mixture combines fine Italian breadcrumbs and panko, which contributes to a crispy texture while keeping the crust delicate. Herbs like dried oregano, basil, and garlic powder enhance the flavor base, and the butter and olive oil in the pan help achieve a golden crust with moisture. This method avoids moving the cutlets excessively to maintain the coating.
This classic dish can be served with extra marinara sauce and garnished with fresh parsley. It pairs well with pasta or a simple salad for a satisfying meal. The use of thin chicken cutlets ensures quick, even cooking and a tender bite.
For best results, use fresh thin cutlets or slice thick breasts and pound them evenly. The marinara sauce can be prepared days in advance or frozen, and the combination of panko and fine breadcrumbs provides a preferred texture, though either alone can work. Handle the cutlets gently during frying to keep the breading intact.
Ingredients
- 4 oz. chicken breast pounded to a ¼-inch thickness
- salt
- ground black pepper
- 1 cup flour
- 3 large egg
- 1 tablespoon milk whole
- ½ cups bread crumbs Italian, fine
- ½ cup panko bread crumbs
- ¼ cup Parmesan Cheese grated
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon garlic powder
- 3 tablespoon olive oil
- 3 tablespoon butter unsalted
- 2 cups marinara sauce plus more for serving, fresh
- 4 tablespoon Parmesan Cheese shredded (or use grated)
- 2 cups mozzarella cheese shredded, or sliced
- ¼ tablespoon parsley chopped (for garnish, flat leaf, fresh
Instructions
- Preheat oven to 400°F.
- Sprinkle salt and pepper over both sides of the chicken cutlets. Set aside.
- Set up a dredging station by placing the flour on a plate or in a dish large enough to fit at least one of the cutlets. In another bowl or pan add the eggs with the milk and lightly beat them together. Mix together the breadcrumbs, cheese, dried herbs, and 1 teaspoon of salt and transfer to a plate or another bowl or pan.
- Working one cutlet at a time, dredge the chicken in the flour to fully coat, shaking off any excess. Dip into the egg wash and turn it over until fully coated. Allow excess egg to drip off. Add the cutlet to the breadcrumb mixture and turn it over to coat, using your fingers to help the mixture adhere to the chicken. Set on a large plate or platter, and continue this process with the remaining cutlets.
- In a large skillet, heat the oil over medium heat. Add the butter and stir until melted.
- Once the butter is bubbling, add the cutlets and cook them for about 8 minutes per side, or until they are a deep golden brown all over. You can do this in two skillets to expedite the cooking process. Don't overcrowd your pan! Transfer them to a plate lined with paper towels.
- Meanwhile, in a medium saucepan, heat the marinara sauce over medium-high heat for 5 minutes, or until fully heated.
- Transfer the cutlets to a baking sheet. Spoon on about a ¼ cup of the marinara over each cutlet. Sprinkle about 1 tablespoon of the grated Parmesan on the marinara, and then place about ½ cup of the mozzarella on the top.
- Place in the oven and bake until the cheese has melted and is gooey, about 5 to 7 minutes.
- Serve with pasta and more marinara sauce. Garnish with parsley, if desired.
Notes
- If thin chicken cutlets aren't available, slice large boneless breasts lengthwise and pound to approximately ¼ inch thickness.
- A mixture of fine Italian breadcrumbs and panko helps achieve a crisp but tender breading, though using all of one type works as well.
- Marinara sauce can be made up to 5 days ahead and stored in the fridge or frozen for up to 2 months.
- Avoid moving the cutlets too much during frying to prevent the breading from pulling away; use tongs or forks carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 744mg | 31% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 492mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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