Description
This classic Chicken Parmesan recipe features tender breaded chicken cutlets fried to a golden crisp, topped with a rich homemade marinara sauce and a melty blend of mozzarella and Parmesan cheeses, then broiled to bubbly perfection. It’s a comforting, family-favorite Italian-American dish ready in just 35 minutes, perfect for an easy weeknight dinner or special occasion.
Ingredients
Scale
Marinara Sauce
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading
- 1 cup panko bread crumbs
- 1 tsp. garlic powder
- 2 cups finely grated Parmesan cheese, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
Chicken and Topping
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 cup vegetable or canola oil (for frying)
- Chopped fresh basil, for serving
Instructions
- Make Marinara Sauce: In a medium pot over medium heat, heat the olive oil. Add the finely chopped onion and garlic, stir to combine, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Uncover and continue cooking until the onion is translucent, about 5 minutes. Stir in crushed tomatoes and basil, bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper, then discard basil sprigs.
- Prepare Breading Stations: In a shallow bowl, mix panko, garlic powder, and 1 cup of Parmesan cheese. In another shallow bowl, place the flour. In a third bowl, beat the eggs with 1 tablespoon of water.
- Bread the Chicken: Pat the chicken cutlets dry and season both sides with salt and pepper. Dip each piece first in flour, shaking off excess, then in the beaten eggs, and finally coat thoroughly with the panko mixture.
- Prepare for Frying: Heat vegetable or canola oil in a pot until it reaches 350°F. Meanwhile, preheat the oven broiler and set a wire rack on a baking sheet.
- Fry the Chicken: Fry breaded chicken cutlets in hot oil until golden brown, about 1 minute per side. Transfer fried chicken to the wire rack to drain excess oil.
- Broil the Chicken: Spoon a generous amount of marinara sauce over each fried chicken piece, sprinkle with a mixture of shredded mozzarella and the remaining 1 cup Parmesan cheese. Place under the preheated broiler for about 2 minutes, until the cheese is melted and bubbly.
- Serve: Divide the chicken among plates, garnish with chopped fresh basil, and serve with additional marinara sauce on the side.
Notes
- Ensure the oil is at the correct temperature (350°F) to achieve a crispy crust without absorbing excess oil.
- Use fresh basil for the best flavor in the marinara and as a garnish.
- Broiling melts the cheese quickly to avoid overcooking the chicken.
- This dish pairs well with pasta, a green salad, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
