Go Back
–+ servings

Chicken Parmesan Recipe

Chicken Parmesan features crispy fried chicken cutlets topped with melty mozzarella and Parmesan, served with a flavorful basil-infused marinara sauce. It's a comforting, cheesy classic that’s simply irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

MARINARA SAUCE
  • 3 Tbsp. extra-virgin olive oil
  • 1 small yellow onion finely chopped
  • 6 cloves garlic finely chopped
  • 1 28-oz. can crushed tomatoes
  • 2 large sprigs basil
  • Kosher salt
  • Freshly ground black pepper
CHICKEN
  • 1 c. panko bread crumbs
  • 1 tsp. garlic powder
  • 2 c. finely grated Parmesan divided
  • 3/4 c. all-purpose flour
  • 2 large eggs
  • 6 1/4"-thick boneless, skinless chicken cutlets (about 1 1/2 lb. total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1 c. vegetable or canola oil
  • Chopped fresh basil for serving

Method
 

  1. Begin by heating the olive oil in a medium-sized pot over medium heat. Add the finely chopped onion and garlic, stirring to combine. Reduce the heat to low, cover the pot, and let the mixture cook for about 10 minutes, stirring occasionally. Once the onions are translucent, soft, and fragrant, uncover the pot and cook for an additional 5 minutes, stirring occasionally.
  2. Incorporate the crushed tomatoes and basil sprigs into the pot. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Stir occasionally for about 30 minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with salt and pepper to taste, then discard the basil sprigs.
CHICKEN
  1. Prepare three shallow bowls: one with the panko bread crumbs, garlic powder, and 1 cup of Parmesan cheese mixed together; another with flour; and a third with beaten eggs and 1 tablespoon of water.
  2. Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dredge each cutlet in flour, shaking off any excess, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture, pressing gently to ensure the coating adheres well.
  3. In a small bowl, mix together the shredded mozzarella and the remaining 1 cup of Parmesan cheese.
  4. Preheat your broiler. In a large, heavy-bottomed pot, heat the vegetable or canola oil over medium heat until it reaches 350°F, as measured by a deep-fry or instant-read thermometer. If the oil smokes slightly, that's acceptable. Prepare a baking sheet by placing a wire rack on top.
  5. Fry the chicken cutlets one at a time. Place a cutlet in the hot oil and cook until one side is golden brown, about 1 minute. Flip the cutlet and continue frying until the other side is golden brown and the frying sound becomes louder, indicating moisture evaporation, approximately another minute. Transfer the fried cutlet to the prepared wire rack. Repeat with the remaining cutlets. Spoon some marinara sauce over each piece of chicken and sprinkle with the mozzarella-Parmesan mixture.
  6. Broil the chicken until the cheese is melted and brown spots appear, keeping a close watch, for about 2 minutes.
  7. Serve the chicken Parmesan by placing the cutlets on plates, topping with chopped fresh basil, and providing the remaining marinara sauce on the side.

Tried this recipe?

Let us know how it was!