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How to Make Chicken Parmesan

Name: How to Make Chicken Parmesan
Yield: 4
Ingredients: 2 chicken breasts; salt salt; pepper pepper; flour all-purpose flour; eggs eggs; breadcrumbs breadcrumbs; grated parmesan parmesan; ¼-inch depth vegetable oil; marinara sauce marinara sauce; mozzarella mozzarella

Chicken parmesan is breaded chicken cutlets fried until golden, topped with marinara and melted cheese, then baked until bubbly. Pound chicken breasts thin, bread them in seasoned breadcrumbs, pan-fry until crispy, then finish with sauce and cheese in a 375°F oven for 15 minutes.

Total time: 45 min
Hands-on: 25 min
Serves: 4
Difficulty: Easy

Ingredients

2 chicken breasts
salt salt
pepper pepper
flour all-purpose flour
eggs eggs
breadcrumbs breadcrumbs
grated parmesan parmesan
¼-inch depth vegetable oil
marinara sauce marinara sauce
mozzarella mozzarella

Step by step

Prepare the chicken. Place chicken breasts between plastic wrap and pound to ½-inch thickness with a meat mallet. Season both sides with salt and pepper. Set up three shallow dishes: flour in one, beaten eggs in another, and breadcrumbs mixed with grated parmesan in the third.
Bread the chicken. Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, letting extra drip off. Press firmly into the breadcrumb mixture, coating both sides completely. Let sit for 10 minutes so the coating adheres.
Heat the oil. Pour enough vegetable oil into a large skillet to reach ¼-inch depth. Heat over medium-high heat until a breadcrumb sizzles immediately when dropped in. The oil should be around 350°F.
Fry the chicken. Carefully place cutlets in hot oil without crowding. Fry 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate. The chicken will finish cooking in the oven.
Assemble and bake. Preheat oven to 375°F. Spread marinara sauce in a baking dish. Place fried cutlets on top, spoon more sauce over each piece, then sprinkle with mozzarella and extra parmesan. Bake 15 minutes until cheese melts and bubbles.

Tips & troubleshooting

Use panko breadcrumbs mixed with regular ones for extra crunch
Don't skip the resting time after breading - it prevents the coating from falling off
Keep oil temperature steady - too hot and the outside burns before inside cooks
Make your own marinara or use a good jarred sauce with herbs added
Grate fresh parmesan rather than using pre-grated for better flavor

Variations

Baked Chicken Parmesan. Skip frying entirely. Spray breaded cutlets with cooking oil and bake at 425°F for 20 minutes, flip, then add sauce and cheese for final 10 minutes.
Eggplant Parmesan Style. Replace chicken with ½-inch thick eggplant slices. Salt them first and let drain 30 minutes, then pat dry before breading.
Stuffed Chicken Parmesan. Butterfly thick chicken breasts, stuff with mozzarella and herbs, then bread and cook as normal. Increase baking time to 20-25 minutes.

Questions

Can I make this ahead of time?: Bread the chicken up to 4 hours ahead and refrigerate. Fry just before serving, or assemble completely and refrigerate up to a day, then bake when ready.
What if my chicken is too thick?: Pound it thinner or butterfly it. Thick pieces won't cook evenly and the breading may burn before the meat is done.
Why is my coating falling off?: Usually because the chicken was wet, you skipped the flour step, or didn't let it rest after breading. Each layer needs to stick to the next.
What cheese works best?: Low-moisture mozzarella melts without making the dish watery. Add fresh parmesan on top for sharp flavor. Avoid pre-shredded if possible.