Chicken Parmesan Recipe

Crispy Chicken Parmesan with melted mozzarella and rich homemade tomato sauce is a classic Italian-American dinner recipe. This easy Chicken Parmesan features golden breaded chicken cutlets baked to perfection, topped with gooey cheese and fresh basil. Perfect for weeknight dinners or family meals, this recipe pairs well with pasta, garlic bread, or a fresh salad. Make Chicken Parmesan at home with simple ingredients for a flavorful, cheesy main dish that’s restaurant-quality.

Ingredients

For the Tomato Sauce:

• 3 tablespoons extra virgin olive oil
• 1 large garlic clove, lightly crushed
• Red pepper flakes (optional)
• 2 (24-ounce) bottles tomato puree or passata
• Salt, to taste
• Sugar, optional
• Fresh basil leaves, torn or roughly chopped

For the Chicken:

• 3 boneless, skinless chicken breasts (about 1 pound)
• Salt and freshly ground black pepper
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups unseasoned breadcrumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• 2 teaspoons Italian seasoning
• 2 tablespoons extra virgin olive oil, plus more if needed
• 2 tablespoons sunflower or vegetable oil, plus more if needed
• 1/2 pound low-moisture mozzarella cheese, shredded

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Instructions

Step 1: Prepare the Tomato Sauce

1. In a large sauté pan, heat the olive oil over medium-low heat until it shimmers.
2. Add the crushed garlic clove and, if desired, a pinch of red pepper flakes. Cook for 3–4 minutes, pressing down on the garlic to release flavor.
3. Remove the garlic (or leave it in, if you prefer). Stir in the tomato puree and season with salt. Add a pinch of sugar if the sauce tastes too acidic.
4. Bring to a simmer, then reduce heat to medium-low. Cook gently for 30 minutes, stirring occasionally, until thickened and flavorful.
5. Stir in the fresh basil, then set aside.

Step 2: Prepare the Chicken Cutlets

1. Slice each chicken breast horizontally to create two thinner cutlets (six total).
2. Place each cutlet between two sheets of plastic wrap or waxed paper and pound lightly with a meat mallet to even out the thickness.
3. Season both sides with salt and pepper.

Step 3: Dredge the Chicken

1. Set up three shallow bowls: flour in the first, whisked eggs in the second, and breadcrumbs mixed with 1/4 cup Parmigiano and Italian seasoning in the third.
2. Coat each cutlet first in flour, shaking off the excess. Dip into the eggs, then coat in the breadcrumb mixture, pressing gently to help it stick.
3. Place breaded cutlets on a lined baking sheet and let them rest while you heat the oil.

Step 4: Fry the Cutlets

1. Place a wire rack over a baking sheet.
2. Heat olive oil and sunflower oil together in a large skillet over medium heat.
3. Fry the cutlets in batches, 3–4 minutes per side, until golden brown. Adjust heat if they brown too quickly.
4. Transfer cutlets to the wire rack to drain excess oil.

Step 5: Assemble and Bake

1. Preheat oven to 400°F (200°C).
2. Spread a thin layer of sauce on the bottom of a large baking dish. Arrange the cutlets on top, slightly overlapping if needed.
3. Spoon more sauce over the chicken, then top with mozzarella. Add small spoonfuls of extra sauce and sprinkle the remaining Parmigiano cheese on top.
4. Bake for 20 minutes until the cheese melts and the sauce bubbles. For extra color, broil for 1–2 minutes until the cheese is lightly browned.
5. Let rest for a minute before serving.

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Why You’ll Love This Recipe

This Chicken Parmesan is crispy, cheesy, and smothered in a rich homemade tomato sauce. It’s the perfect balance of crunchy breaded chicken, gooey mozzarella, and fresh basil flavors—all baked to golden perfection.

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Tips

• Use fresh basil for the best flavor in your sauce.
• Pound chicken evenly so it cooks at the same rate.
• Don’t overcrowd the pan when frying the cutlets to keep them crisp.
• Let the cutlets rest briefly before baking—this prevents sogginess.

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Variations and Substitutions

• Cheese Options: Substitute mozzarella with provolone or fontina for a richer flavor.
• Breadcrumbs: Use panko breadcrumbs for extra crunch.
• Lighter Option: Skip frying and bake the breaded cutlets at 425°F for 15–18 minutes before assembling.
• Sauce Shortcut: Use good-quality jarred marinara if you’re short on time.

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FAQs

Can I make this ahead?
Yes! You can bread and fry the cutlets a day in advance. Store in the fridge and assemble before baking.

Can I freeze Chicken Parmesan?
Yes, freeze baked portions in airtight containers. Reheat in the oven until hot.

Do I have to fry the chicken?
No—you can bake or even air fry the cutlets for a healthier version.

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Serving

Serve Chicken Parmesan hot, straight from the oven, with extra sauce on the side. Pair with spaghetti, garlic bread, or a crisp green salad for a complete meal.

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Suggestions

• For a family-style dinner, serve with pasta tossed in olive oil and Parmesan.
• For a lighter meal, pair with roasted vegetables or zucchini noodles.
• Add a glass of red wine or sparkling water with lemon for the perfect touch.