Chicken Parmesan

A crispy, panko-breaded chicken cutlet fried first, then topped with marinara and mozzarella and finished in a hot oven so the crust stays crisp under the sauce.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 people

Course: Dinner

Cuisine: Italian-American

Calories: 720

Ingredients Equipment Method Notes

Ingredients

2 large boneless skinless chicken breasts (about 1½ lb / 680 g), pounded to ½-inch (1.25 cm) thickness
1 teaspoon 6 g salt, divided
½ teaspoon 1 g black pepper
½ cup 65 g all-purpose flour
2 large eggs beaten
1 cup 60 g panko breadcrumbs
¾ cup 75 g grated Parmesan cheese, divided
1 teaspoon 2 g dried Italian seasoning
⅓ cup 80 ml olive oil
2 cups 480 ml marinara sauce
1½ cups 170 g shredded mozzarella cheese
Fresh basil torn, for garnish (optional)

Equipment

1 Large oven-safe skillet (cast iron or stainless steel)
1 Meat mallet
1 Instant-read thermometer

Method

Pound chicken breasts to an even ½-inch (1.25 cm) thickness. Season with ½ teaspoon salt and the pepper.
Set up three bowls: flour; beaten eggs; and panko mixed with ½ cup Parmesan, Italian seasoning, and remaining ½ teaspoon salt.
Dredge each cutlet in flour, then egg, then the breadcrumb mixture, pressing firmly to adhere. Rest on a rack 5 minutes.
Heat olive oil in a large oven-safe skillet over medium heat to about 350°F (175°C). Fry cutlets 3–4 minutes per side until deep golden brown.
Preheat oven to 425°F (220°C).
Return cutlets to the skillet, top with marinara sauce (leaving a crust border exposed), mozzarella, and remaining ¼ cup Parmesan.
Bake 10–12 minutes, until cheese is melted and bubbling and chicken reaches 165°F (74°C) internal.
Rest 5 minutes, garnish with basil, and serve.

Notes

Frying before baking is what keeps the crust crisp under the sauce, so don't skip that step or bake from raw.
Use an instant-read thermometer; the crust and cheese can look done before the chicken actually is.