Chicken Parmesan Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Recipe
Description
In this Chicken Parmesan recipe, chicken breasts are sliced thin and pounded to about half an inch, ensuring quick, even cooking and a tender bite. The chicken is coated sequentially in seasoned flour, beaten eggs with garlic powder, and a mixture of panko breadcrumbs, grated Parmesan, parsley, and oregano. Frying in vegetable oil achieves a golden, crispy crust that holds its texture well.
After frying, the chicken is topped with marinara sauce and shredded mozzarella cheese, then baked at 425°F until the cheese melts and bubbles. This creates a savory, cheesy topping over the crunchy breaded chicken. Fresh parsley garnish adds color and a mild herb flavor.
The dish is ideal as a hearty main course and pairs well with pasta or a green side salad. Adjustments such as shredding fresh low-moisture mozzarella and careful control of frying heat enhance texture and flavor.
Ensure the internal temperature reaches 165°F for safety. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer preservation. Reheat by baking covered at 350°F until warmed through.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ¼ cup vegetable oil or as needed
Flour Mixture
- ½ cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon black pepper
Eggs
- 2 egg beaten until frothy
- ½ teaspoon garlic powder
Breading
- 1 ½ cups panko breadcrumbs
- 1/3 cup Parmesan Cheese freshly grated
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
Cheese & Topping
- 1 cup marinara sauce
- 1 ½ cups mozzarella cheese shredded
- parsley to garnish, fresh
Instructions
- Preheat oven to 425°.
- Combine the flour, egg, and breading mixtures in 3 separate shallow pans. (Be sure to beat the eggs until very frothy, this ensures they’re light/airy and not too dense.)
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to ½ inch thick. (Thin is key here.) Pat dry. Sprinkle each side lightly with salt/pepper.
- Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.
- Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess. (Too much egg left on the chicken can bleed through the breading, which will make it less crispy.)
- Coat the chicken generously in the breadcrumbs.
- Heat oil over medium-high heat. Once glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden. If the oil gets too hot, adjust it down slightly, and adjust it up again later if needed.
- Remove chicken with a slotted spatula and set on a wire cooling rack. Repeat with remaining chicken.
- Transfer the chicken to a large, light colored baking sheet. (Dark baking sheets attract more heat and can cook the chicken too quickly.)
- Top with marinara sauce and mozzarella cheese.
- Bake uncovered for 12 minutes. Broil at 425° for 1-2 minutes at the end if you’d like to brown the top a little more, watch it closely during this time.
- Garnish with fresh parsley and serve with spaghetti and garlic bread with cheese. Ensure the internal temperature is 165° prior to serving.
Notes
- Make sure the oil is properly heated before adding chicken to preserve the crispiness of the breading during frying.
- Bread chicken in smaller batches for best texture, breading additional pieces while frying the first batch.
- Adjust frying heat as needed to maintain an even, golden crust without burning.
- Use low-moisture mozzarella shredded fresh from a block for better melting and flavor.
- Check the internal chicken temperature to reach 165°F before serving for safety.
- Refrigerate leftovers in airtight containers for up to 3 days or freeze up to 3 months; thaw and reheat in the oven covered at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 1834mg | 76% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 363mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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