Save to Pinterest The smell of garlic hitting hot olive oil still takes me back to my tiny first apartment kitchen where I made Chicken Parmesan for my roommates on a Tuesday night just because we needed something comforting after a long week.
I once forgot to pound the chicken thin enough and ended up with uneven cooking, which taught me that taking the time to properly prepare the cutlets makes all the difference between good restaurant-quality results and just okay home cooking.
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Ingredients
- 4 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through perfectly without drying out
- Salt and black pepper: Season generously at every stage for depth of flavor
- 1 cup all-purpose flour: Creates the first layer that helps the egg wash stick
- 2 large eggs mixed with 2 tablespoons milk: The glue that holds everything together
- 1 1/2 cups Italian-style breadcrumbs: The crunch factor that matters most
- 1/2 cup grated Parmesan cheese: Mixed into breadcrumbs for savory depth
- 2 cups marinara sauce: Homemade or your favorite store-bought brand
- 2 cloves garlic minced: Sauté this briefly to mellow its sharp edge
- 1 teaspoon dried oregano and basil: Classic Italian herbs that anchor the sauce
- 1 1/2 cups shredded mozzarella cheese: Gets that irresistible golden bubbly top
- 1/4 cup extra grated Parmesan: For that final salty finish
- 350 g spaghetti or linguine: The perfect bed to catch all that sauce
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Instructions
- Get your oven and station ready:
- Preheat oven to 400°F and line a baking sheet while setting up three shallow bowls for your breading station
- Pound and season the chicken:
- Place chicken between plastic wrap and pound to 1/2 inch thickness then season both sides well with salt and pepper
- Set up your breading bowls:
- Fill one with flour one with beaten eggs and milk and the third with breadcrumbs mixed with 1/2 cup Parmesan
- Coat the chicken cutlets:
- Dredge each piece in flour dip in egg wash then press into crumb mixture making sure it sticks evenly
- Fry until golden:
- Heat oil in a large skillet and cook chicken 2 to 3 minutes per side until golden brown working in batches if needed
- Build the sauce:
- Sauté garlic in olive oil for one minute then add marinara oregano and basil and let it simmer for five minutes
- Assemble for baking:
- Spread some sauce in the baking dish arrange chicken on top then add more sauce mozzarella and extra Parmesan
- Bake until bubbly:
- Cook for 15 to 20 minutes until cheese melts and bubbles and chicken reaches 165°F internally
- Cook the pasta:
- Boil spaghetti in salted water until al dente then drain and keep warm while the chicken finishes
- Plate and enjoy:
- Serve chicken over pasta and add fresh basil or more Parmesan if you like
Save to Pinterest My sister called me mid-bite once just to say this was the best dinner shed had in months and that kind of reaction is exactly why this recipe stays in regular rotation.
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Make It Ahead
You can bread and fry the chicken up to a day in advance then refrigerate it on a wire rack before baking with sauce and cheese when ready to serve.
Sauce Secrets
A pinch of red pepper flakes in the sauce adds subtle warmth while a splash of cream at the end makes it richer if you want to change things up.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness and a glass of Chianti brings everything together beautifully.
- Try serving with garlic bread for extra indulgence
- Roasted broccoli or green beans add color and nutrition
- Keep extra parmesan at the table for sprinkling
Save to Pinterest Theres something deeply satisfying about pulling that bubbling cheese-topped dish from the oven and watching everyone gather around the table.
Recipe FAQs
- → How do I get the crispiest breading?
Press the breadcrumb mixture firmly onto the chicken after dipping in egg wash. For extra crunch, let the breaded cutlets rest for 10 minutes before frying. The double coating technique of flour then egg then breadcrumbs ensures maximum adherence and crunchiness.
- → Can I make this ahead of time?
Absolutely. Bread and fry the chicken up to 24 hours ahead, refrigerate, then add sauce and cheese before baking. Alternatively, assemble the entire dish and refrigerate unbaked for up to 8 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What's the best way to pound chicken breasts evenly?
Place chicken between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound from the center outward, working in a circular motion. Aim for uniform 1/2-inch thickness so all pieces cook evenly and stay tender.
- → Can I use different cheese?
Mozzarella is traditional for its melt, but you can mix in provolone for extra flavor or use fontina for a creamier texture. Just avoid very oily cheeses as they can make the topping greasy. Grated Parmesan in the breading adds essential savory depth.
- → How do I know when the chicken is fully cooked?
The safest method is using a meat thermometer inserted into the thickest part—it should read 165°F (74°C). Visual signs include clear juices running when pierced and meat feeling firm to the touch. Cut into one piece to verify the center is no longer pink.
