Chicken Parmesan
Crispy breaded chicken cutlets topped with a quick garlicky marinara and melted mozzarella, made in about 45 minutes with a foolproof technique that keeps the coating shatter-crisp instead of soggy.
Equipment
- Meat mallet - or a heavy skillet for pounding the cutlets
- Shallow bowls - three bowls or dishes for the breading station
- Cast iron skillet - large, or heavy stainless steel pan for frying
- Baking dish - 3-quart
- Wire cooling rack - to rest the fried cutlets
- Tongs - for turning the chicken
- Medium saucepan - for the marinara
- Paper towels - for patting the chicken dry
- Fine mesh grater - (optional) for grating Parmesan and garlic
Ingredients
For the chicken cutlets
- 3 boneless skinless chicken breasts - large, about 2 lb / 900 g total; each sliced in half horizontally to make 6 cutlets
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the breading
- 1 cup all-purpose flour - 125 g
- 3 large eggs
- 2 cups panko breadcrumbs - 100 g
- 3/4 cup freshly grated Parmesan cheese - 75 g
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1/2 tsp black pepper
For frying
- 1/2 cup olive oil - 120 ml, plus more as needed
For the quick marinara
- 2 tbsp olive oil
- 4 cloves garlic - minced
- 1/4 tsp red pepper flakes - optional
- 1 can crushed tomatoes - 28 oz / 800 g
- 1/2 tsp kosher salt
- 1/4 cup fresh basil leaves - 10 g, torn
For the topping
- 8 oz fresh mozzarella - 225 g, sliced or shredded
- 1/3 cup freshly grated Parmesan cheese - 35 g
- fresh basil - for garnish
Instructions
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes, if using, and cook for about 1 minute until fragrant but not browned.
- Pour in the crushed tomatoes and add 1/2 teaspoon kosher salt. Simmer gently, uncovered, for 12 to 15 minutes until slightly thickened. Stir in the torn basil, remove from heat, and set aside.
- Slice each chicken breast in half horizontally to create 6 thin cutlets. Place each between two sheets of plastic wrap and pound to an even 1/4 inch (6 mm) thickness.
- Pat both sides of every cutlet completely dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko, 3/4 cup Parmesan, garlic powder, Italian seasoning, and 1/2 teaspoon black pepper in the third.
- Working one cutlet at a time, dredge in flour and shake off excess, dip into the beaten egg letting extra drip off, then press firmly into the panko-Parmesan mixture, coating both sides. Set aside and repeat with all 6 cutlets.
- Heat 1/2 cup olive oil in a large cast iron skillet over medium-high heat until it shimmers. Fry 2 or 3 cutlets at a time for 2 to 3 minutes per side until deeply golden and crisp, then transfer to a wire rack. Add more oil as needed between batches.
- Preheat oven to 425°F (220°C). Spread about 1/2 cup marinara across the bottom of a 3-quart baking dish and arrange the fried cutlets in a single layer on top.
- Spoon 2 to 3 tablespoons of sauce over the center of each cutlet, leaving the crisp edges exposed. Top each with sliced mozzarella and a sprinkle of the 1/3 cup grated Parmesan.
- Bake for 10 to 12 minutes until the cheese is fully melted and bubbling. For golden, blistered cheese, broil for the last 1 to 2 minutes and watch closely.
- Confirm the chicken has reached 165°F (74°C) in the thickest part with an instant-read thermometer. Garnish with fresh basil and serve right away over pasta or with your favorite sides.
Notes
- Keep the sauce thick: A watery marinara is the number one cause of soggy breading. Simmer it until it coats the back of a spoon before it ever touches the chicken.
- Grate your own Parmesan: Pre-shredded Parmesan contains potato starch that swells and turns the crust soft. Fresh-grated from a wedge keeps the breading crisp and adds nuttier flavor.
- Rest cutlets on a rack, never paper towels: Paper towels trap steam against the crust and undo all your frying work. A wire rack lets steam escape so the bottoms stay crunchy.
- Do not flood the cutlets: A few tablespoons of sauce per piece is plenty. The rest goes on the pasta.
- Pound evenly: Uniform thickness means every cutlet cooks in the same amount of time, so nothing dries out.
- Let the oil get hot first: Adding chicken to lukewarm oil guarantees a greasy result. Wait for a shimmer.
- Season every layer: Salt the chicken, season the breadcrumbs, and salt the sauce. Flavor built in stages beats a single hit at the end.
- Make-ahead: Fry the cutlets, cool them, and refrigerate for up to a day, then assemble and bake when ready to serve. For longer storage, freeze the plain fried cutlets and add sauce and cheese fresh.
- Storage: Store cooled cutlets in an airtight container in the refrigerator for up to 4 days. Keep extra sauce separate if possible. Reheat on a wire rack in a 375°F (190°C) oven for 10 to 15 minutes.
- Freezing: Freeze plain fried cutlets on a tray, then transfer to a freezer bag for up to 2 months. Fully assembled dishes can also be frozen for up to 2 months, though the breading will be softer once thawed.
- Variations: Try a chicken parmesan sandwich, baked (not fried) cutlets, eggplant swap, spicy version with extra red pepper flakes, vodka sauce upgrade, provolone topping, or a pesto drizzle.
Nutrition
Serving: 1cutletCalories: 510kcalCarbohydrates: 24gProtein: 45gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 135mgSodium: 890mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 15mgCalcium: 35mgIron: 15mg
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