Easy Chicken Parmesan
You'll love this easy 30-minute chicken parmesan recipe! You can make it the classic way with marinara sauce, or my summer version with roasted cherry tomatoes. Instructions for both included below.
Servings: 4 people
Calories: 561kcal
Ingredients
- 4 thin chicken breast cutlets about ⅓ inch thin
- Olive oil for cooking
- Salt and pepper
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ cup regular Italian breadcrumbs
- ¾ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce your favorite store-bought brand
- 1 ½ cups shredded mozzarella cheese plus more to taste
- Italian parsley, chopped for garnish
Instructions
- Season chicken cutlets with salt (about ¼ teaspoon per cutlet) and a few grinds of black pepper. They should be pounded evenly, about ⅓-inch thin.
- Prep the breading station in 3 separate shallow bowls: 1) all-purpose flour, 2) beaten eggs, and 3) panko, Italian breadcrumbs, grated parmesan, 1 teaspoon salt and ¼ teaspoon pepper.
- Dredge the chicken: Dredge the seasoned chicken cutlets in the flour first, followed by the beaten eggs, and finally in the panko mixture, pressing to adhere.
- Cook: Heat a generous layer of olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown, about 4 minutes per side.
- Top each chicken cutlet with a few spoonfuls of marinara sauce, then top with shredded mozzarella cheese to taste. Broil in the oven for about 2 minutes or until the cheese is melted and bubbly.
- Serve. Garnish with chopped Italian parsley and more parmesan, and enjoy! Serve with pasta or your favorite sides.
Notes
- Use thinly sliced chicken cutlets. If the chicken is too thick, the breading will burn before the chicken is cooked in the center.
- If, for some reason, your chicken cutlets are too thick, try finishing the chicken in the oven (375F) for a few minutes so that the breading doesn't burn.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Shredded mozzarella: Provolone or Italian blend.
- Vegetable oil can be used in place of olive oil
Nutrition
Calories: 561kcal | Carbohydrates: 36g | Protein: 57g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 231mg | Sodium: 1211mg | Potassium: 968mg | Fiber: 3g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 7mg | Calcium: 373mg | Iron: 4mg