Equipment
* optional
Ingredients
Chicken
- 2 boneless skinless chicken breasts, halved horizontally
- 5 g kosher salt
- 2 g black pepper
Breading Station
- 60 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 30 g parmesan cheese, grated
- 3 g garlic powder
Frying and Topping
- 60 ml olive oil
- 240 ml marinara sauce, warmed
- 150 g mozzarella cheese, shredded or freshly sliced
- 20 g parmesan cheese, grated
- 5 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 709 kcal
- Protein
- 46 g
- Carbohydrates
- 37 g
- Fat
- 41 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1435 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 199 mg
- Potassium
- 641 mg
- Calcium
- 504 mg
- Iron
- 3.5 mg
- Magnesium
- 74 mg
- Phosphorus
- 620 mg
- Zinc
- 3.5 mg
- Vitamin A
- 200 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.53 mg
- Niacin
- 15.5 mg
- Folate
- 67 mcg
- Water
- 176 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200 C or 400 F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the chicken breast halves between two sheets of plastic wrap. Pound to an even 1.5 cm thickness using a meat mallet. Season both sides evenly with kosher salt and black pepper.
Set up a breading station using three shallow bowls. Place the flour in the first bowl. Beat the eggs in the second. In the third bowl, mix the panko breadcrumbs, 30g of grated Parmesan cheese, and garlic powder.
Dredge each chicken cutlet first in the flour, shaking off any excess. Dip into the beaten eggs, allowing the extra to drip off, then press firmly into the panko mixture so the crumbs adhere evenly. Wash hands and surfaces thoroughly afterward to avoid raw poultry cross-contamination.
Heat the olive oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3 to 4 minutes per side until deeply golden brown and crispy. Transfer the fried chicken to the prepared baking sheet.
Spoon the warm marinara sauce over the center of each crispy chicken cutlet, leaving the edges bare to maintain their crunch. Top evenly with the shredded mozzarella and the remaining 20g of Parmesan cheese.
Bake in the preheated oven for 10 to 12 minutes, until the cheese is thoroughly melted, bubbly, and slightly browned. Use an instant-read thermometer to verify the internal temperature of the chicken has reached a safe 74 C or 165 F.
Remove the chicken from the oven and let it rest for 3 minutes to allow the cheese to set. Garnish with torn fresh basil before serving.
Chef's Notes
- Panko breadcrumbs provide a significantly crispier and more durable crust than traditional fine breadcrumbs, which is essential for holding up against the moisture of the marinara sauce.
- To avoid a soggy bottom, you can place the fried chicken cutlets on an oven-safe wire rack set inside your baking sheet rather than directly on the pan when baking.
- Always check the internal temperature of poultry. While frying gives the crust its flavor and color, the oven finishes the cooking process gently, ensuring the meat hits the safe 74 C (165 F) mark without burning the delicate exterior.
Storage
Refrigerator: 4 days — Store in an airtight container. The breading will lose its crunch after refrigeration.
Freezer: 3 months — Freeze cooked cutlets without the sauce and cheese for best results, adding toppings upon reheating.
Reheating: Reheat in a 175 C or 350 F oven for 15 minutes until warmed through and cheese is bubbly.
Troubleshooting
Breading falls off the chicken in the pan
Cause: The chicken was not dried properly, or the breading was not pressed firmly enough.
Fix: Cannot be fixed once in the pan, but will still taste good. Handle gently with tongs.
Prevention: Pat chicken dry before seasoning, press panko in firmly, and let breaded cutlets rest for 5 minutes before frying.
Soggy bottom crust after baking
Cause: Moisture from the pan or too much sauce trapped underneath.
Fix: Return to the oven on convection mode for 2-3 extra minutes.
Prevention: Bake the cutlets on a wire rack set inside the baking sheet, and leave the edges of the chicken bare when saucing.
Cultural Context
Chicken Parmesan is a quintessential Italian-American comfort dish, evolving from the traditional eggplant Parmigiana brought by Southern Italian immigrants to the United States. As meat became more affordable and accessible in America, chicken was substituted for eggplant, creating a hearty, protein-rich centerpiece that has become a beloved staple in diners, restaurants, and family kitchens alike.
