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Chicken parmesan cutlets on a sheet pan, topped with sauce, cheese, and chopped basil. A spatula is lifting one off the pan, the mozzarella cheese is stringy.
5 from 8 votes

Chicken Parmesan

Homemade Chicken Parmesan is better than anything you'd order in a restaurant, and will be ready to eat in under 30 minutes!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

Ingredients

  • ½ cup (60g) all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs beaten until frothy
  • 1½ cups (180g) breadcrumbs regular, italian, or panko
  • ¾ cup freshly grated parmesan cheese
  • 1 teaspoon italian seasoning skip this if using italian breadcrumbs
  • 3 medium chicken breasts sliced into 6 thin cutlets
  • ¼ cup (60ml) vegetable oil for frying
  • ¾ cup (180ml) marinara sauce
  • 8 ounces (225g) shredded mozzarella (low-moisture) or sliced fresh mozzarella cheese
  • 1 tablespoon fresh basil leaves chopped or chiffonade

Instructions

  • Preheat the oven to 375°F/190°C, and have a half size sheet pan ready.
  • Set up a breading station with three shallow dishes. Add flour, salt and pepper to one section/shallow dish and mix. Beat the eggs until frothy, and add to the second dish. In the third dish, combine breadcrumbs with parmesan and Italian seasoning.
  • Dredge each chicken cutlet in flour, then dip in egg and shake off any excess, and dredge in breadcrumbs pressing the chicken a little to help the breadcrumbs stick. Repeat until all the chicken is coated.
  • In a non-stick skillet over medium-high heat, heat oil, and when it’s shimmering, carefully add the chicken (cook in 2 batches) and cook on both sides until golden and the internal temp is 165°F/74°C. Remove onto a sheet pan, and place crispy chicken in a single layer.
  • Divide the marinara sauce between chicken cutlets, spreading it over the chicken.
  • Top with shredded cheese and bake in the preheated oven until the cheese has melted and is bubbling.
  • Switch to broiler, and cook for 2-3 more minutes or until the cheese starts to crisp up a little. Remove from the oven, and garnish with fresh basil.
  • Serve with buttered noodles and extra marina sauce.

Video

Notes

  • Panko bread crumbs will give you crispier cutlets than traditional bread crumbs will. 
  • The chicken in this recipe is nice and crispy, but if you want it extra crispy, shallow fry it using more oil than called for here. 
  • If you like your chicken parmesan saucier, you can bake it in a 9x13-inch dish. Layer marinara sauce, then the chicken cutlets, then more marina sauce and the cheese. Bake for 15 minutes. 
  • To Store: Keep any leftovers in an airtight container and enjoy within 3 days. 

Nutrition

Serving: 1cutlet | Calories: 430kcal | Carbohydrates: 24g | Protein: 43g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 1060mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 4mg | Calcium: 398mg | Iron: 3mg