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Delicious Chicken Parmesan with melted cheese and golden breadcrumbs on a plate.

Chicken Parmesan

Crispy breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbly. Ready in 40 minutes, serve over spaghetti for a complete dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts sliced horizontally into cutlets or pounded to 1/2 inch thick
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1½ cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • ¼ cup olive oil or vegetable oil for frying
  • 2 cups marinara sauce
  • 1½ cups shredded mozzarella cheese
  • Fresh basil or parsley for garnish
  • Cooked spaghetti for serving

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken breasts completely dry with paper towels, then slice horizontally into cutlets or pound to about half an inch thick. Season both sides with salt and pepper.
  2. Set up three shallow dishes: flour in the first, eggs whisked with water in the second, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in the third.
  3. Dredge each cutlet in flour and shake off the excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to coat evenly on both sides.
  4. Heat oil in a large skillet over medium-high heat until shimmering. Fry the breaded cutlets for 3 to 4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.
  5. Spread a thin layer of marinara in the bottom of a baking dish. Arrange the fried cutlets on top, spoon more marinara over each one, then cover with shredded mozzarella.
  6. Bake for 15 to 20 minutes until the cheese is fully melted and bubbling. Let rest a few minutes, then garnish with fresh basil or parsley and serve over spaghetti.

Notes

Dry chicken is non-negotiable for a crust that stays on. Take the time to pat it well before breading. Use a thicker marinara to avoid making the crust soggy. Leftover fried cutlets can be assembled and refrigerated overnight then baked fresh the next day.