Classic Chicken Parmesan Recipe
A crispy, cheesy Italian-American favorite ready in under an hour
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Moderate
- Diet: Non-vegetarian, can be made gluten-free
EQUIPMENT NEEDED
- Large skillet or frying pan
- 9×13″ baking dish
- 3 shallow bowls for breading
- Meat mallet (or rolling pin)
- Basic kitchen tools (knife, cutting board, whisk)
INGREDIENTS
For the Chicken:
- 4 chicken breasts (about 1.5 lbs/680g)
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 cup (120g) Italian breadcrumbs
- ½ cup (50g) grated parmesan cheese
- 3 tablespoons olive oil
For the Topping:
- 2 cups (480ml) marinara sauce
- 1 cup (100g) shredded mozzarella
- ¼ cup (25g) grated parmesan
- Fresh basil for garnish (optional)
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
METHOD
1. Prepare the Chicken:
– Butterfly each breast horizontally to create two thin cutlets. Pound to even ¼-inch thickness. Season both sides with salt, pepper, and garlic powder.
2. Set Up Breading Station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs mixed with ½ cup parmesan and Italian seasoning
3. Bread the Chicken:
– Dredge each piece in flour. Dip in egg mixture. Coat thoroughly in breadcrumb mixture. Place on a clean plate.
4. Cook the Chicken:
– Heat oil in skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown. Internal temperature should reach 165°F (74°C).
5. Assemble and Bake:
- Preheat oven to 425°F (220°C).
- Spread ½ cup marinara in baking dish.
- Place chicken on sauce.
- Top with remaining sauce and cheeses.
- Bake 15-20 minutes until cheese is bubbly.
CRUCIAL TIPS
- Don’t Skip Pounding: Ensures even cooking.
- Keep One Hand Dry: Use one hand for wet ingredients, one for dry during breading.
- Oil Temperature: Must be hot before adding chicken.
- Don’t Overcrowd: Cook in batches if necessary.
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days.
- Freeze up to 2 months.
- Reheat in 350°F oven until hot.
Common Mistakes:
- Skipping the flour step.
- Oil not hot enough.
- Too much sauce (makes coating soggy).
Variations:
- Gluten-free: Use GF breadcrumbs.
- Lighter version: Bake instead of fry.
- Spicy: Add red pepper flakes to breadcrumbs.
Scaling:
- Recipe easily doubles.
- Increase baking dish size accordingly.
- Maintain single layer when baking.
