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Chicken Parmesan
I spent a full year trying to perfect the chicken parmesan I'd been making for years — tweaking everything from the flour-to-breadcrumb ratio to whether to let the breaded cutlets rest before frying. The one that finally made me stop second-guessing was simple: dry the chicken well, season the flour properly, and don't crowd the pan when you're breading.This has earned a permanent spot in my dinner rotation because it delivers something that feels special without demanding too much from your evening. I serve it over spaghetti sometimes, but honestly, the chicken is good enough on its own with just a spoonful of marinara and a handful of melted mozzarella.
Ingredients
Method
- Prep the chicken. Pound each breast between plastic wrap to an even ½-inch thickness so they cook uniformly. Pat them completely dry with paper towels — this is the step that matters most for getting a good crust. Season both sides generously with salt and pepper.
- Set up your breading station. Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with ¼ tsp of salt in a third. Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, letting any drip fall away before pressing it firmly into the breadcrumbs until fully coated.
- Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (the oil should shimmer when ready). Add the breaded cutlets in batches — don't overcrowd the pan or they'll steam instead of brown. Cook for 4-5 minutes per side until golden and crispy, then transfer to a paper towel-lined plate. The internal temperature should reach 165°F.
- Assemble. Preheat your broiler. Spread about ½ cup of marinara in the bottom of a baking dish or along each individual serving plate. Place cooked chicken on top, spoon another generous tablespoon of sauce over each piece, and layer with mozzarella slices. Sprinkle Parmesan cheese across everything.
- Melt under the broiler. Broil for 2-3 minutes until the cheese is bubbly and starting to brown in spots — watch it closely because broilers vary wildly. Serve immediately while hot.
Nutrition
Notes
- If your chicken breasts are uneven in thickness, fold the thicker ends under so each piece is roughly uniform — this prevents some from overcooking before others are done.
- Leftover chicken parmesan keeps well in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through; microwave works but won't keep the crust as crisp.
- Substitute part-skim mozzarella if you prefer less richness, or add a pinch of red pepper flakes to your breadcrumbs for a little heat. I also use jarred marinara almost all the time — just pick one without added sugar and that's what matters most.
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