Chicken Parmesan Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
707 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Recipe
Description
Chicken Parmesan Recipe starts with boneless, skinless chicken breasts that are butterflied and pounded to an even thickness, ensuring uniform cooking. The chicken pieces are dredged in seasoned flour, dipped in beaten eggs, and coated with a mixture of Italian-style and panko breadcrumbs combined with freshly grated Parmesan cheese and chopped parsley, providing a crunchy, flavorful crust.
The coated chicken is pan-fried in olive oil until golden on both sides, then baked at 425°F after being topped with marinara sauce and shredded or sliced mozzarella cheese. Baking melts the cheese and melds flavors while maintaining a crisp outer layer. Fresh basil and parsley leaves are used as garnishes adding color and freshness.
This recipe pairs well with pasta, which can be dressed with additional marinara sauce or a lighter preparation such as Butter and lemon juice to balance the richness. Using mozzarella or provolone cheese as an alternative topping will also work.
Ingredients
- 3 chicken breast about 2 pounds, 900g, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- ⅓ cup all-purpose flour (40g)
- 2 large egg beaten
- ½ cup breadcrumbs 56g, Italian style
- 1 cup panko bread crumbs (120g)
- 1 cup Parmesan Cheese 56g, freshly grated
- 3 tablespoons parsley chopped
- 1 cup olive oil (240mL)
- 2 cups mozzarella cheese shredded or thinly sliced (8 ounces, 226g, low-moisture
- 2 cups marinara sauce (500g)
- basil fresh, leaves for garnish
- parsley fresh, leaves for garnish
Instructions
- Preheat the oven to 425°F. Butterfly the chicken breasts by cutting through the middle of each lengthwise to create six cutlets. Pound each piece between sheets of plastic wrap using a rolling pin or meat mallet until they are an even thickness.
- In a medium bowl, whisk together the eggs with a pinch of salt and pepper. In a separate medium bowl, whisk to combine the flour with 1 teaspoon of salt and ½ teaspoon of pepper. In a third medium bowl, combine the Panko and seasoned breadcrumbs with ½ cup grated Parmesan (28g), chopped parsley and mix together.
- Dredge each piece of chicken in the flour mixture and tap off any excess. Dip in the egg and let the excess drip off. Dredge on both sides in the breadcrumb mixture and press down so the breadcrumbs stick and form a nice layer.
- In a large skillet, pour the olive oil and heat over medium-high heat until the oil shimmers. Working in batches, add 2 to 3 pieces of chicken to the pan and cook until golden brown on both sides, about 4 minutes per side, adjusting the heat as needed. Transfer to a paper-towel-lined plate to absorb any excess grease.
- Transfer to a baking sheet and top each breast with ¼ to ⅓ cup marinara sauce, a generous sprinkle of mozzarella, and about a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.
Notes
- Pound chicken cutlets evenly for consistent cooking.
- Provolone cheese is a good alternative to mozzarella if desired.
- Use chicken breasts for best results; thighs are not recommended for this recipe.
- Keep separate hands for wet and dry ingredients during breading to avoid clumping on hands.
- Serve with spaghetti tossed in extra marinara or a butter and lemon mixture for a brighter complement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 1215mg | 51% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 523mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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