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Large baking dish with breaded fried chicken cutlets topped with homemade tomato sauce and melted cheese and fresh basil leaves.
5 from 2 votes

Chicken Parmesan Recipe

This Chicken Parmesan Recipe is a family favorite and a universal classic for a good reason. Rivaling even the best restaurants, this beloved Italian-American recipe consists of perfectly crisp chicken cutlets smothered with flavorful marinara sauce and a thick layer of parmesan and gooey mozzarella cheese.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Servings: 6 pieces (approx.)
Calories: 480kcal
Chef: Jessica Randhawa

Ingredients

For the Homemade Marinara Sauce

  • 2 tablespoon olive oil
  • 1 large yellow onion - minced
  • 3 cloves garlic - minced
  • ½ teaspoon crushed red pepper flakes - plus more to taste
  • 1 teaspoon salt
  • 1 (28-ounce) can whole tomatoes - with juice
  • 6 fresh basil leaves - plus more to taste

For the Chicken Parmesan

  • 1½ pounds chicken breasts - or 3 large chicken breasts
  • 1½ teaspoon salt - divided 3 ways
  • 1½ teaspoon black pepper - divided 3 ways
  • vegetable oil - like canola oil; for frying (approximately 1-2 cups)
  • 1 cup all-purpose flour
  • 2 large eggs - plus ¼ cup water, whisked
  • ¾ cup Italian breadcrumbs
  • 1 cup parmesan cheese - freshly grated, divided
  • 1 cup mozzarella cheese - freshly shredded, plus more if desired
  • fresh basil - for garnish

Instructions

For the Homemade Marinara Sauce

  • Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes or until softened. Add the garlic, chili flakes, and salt and cook for 30 seconds or until fragrant.
  • Stir in the tomatoes and increase the heat to high. Bring to a simmer, then reduce the heat to low. Use the back of a spoon or a potato masher to smash the tomatoes into smaller pieces.
  • Add the basil and continue stirring and crushing the tomatoes periodically for 20-30 minutes or until the sauce has thickened to your liking and the tomatoes have broken down almost entirely.

For the Chicken Parmesan

  • Slice the chicken breasts in half by slicing them horizontally to make two thinner cutlets. Place them between two sheets of plastic wrap and pound them to an even thickness using the flat side of a meat mallet or rolling pin (about 1/2 inch). Pat them dry with paper towels and season both sides with ½ a teaspoon each of salt and black pepper.
  • Whisk the flour and 1/2 teaspoon each of salt and pepper in a large shallow bowl. In a separate large shallow bowl, whisk the eggs with 1/4 cup of water. Lastly, stir the breadcrumbs, 1/2 cup of parmesan cheese, and 1/2 teaspoon each of salt and pepper in a separate large shallow bowl.
  • Preheat the vegetable or canola oil in a large skillet over medium heat until it registers 350°F, as measured with a digital thermometer.
  • Place a cooling rack over a large-rimmed baking dish. Start by dredging the chicken in flour, making sure to coat the entire surface. Then, dip it in the egg, allowing the excess to drip off. Transfer to the breadcrumb mixture, gently pressing the breadcrumbs onto the chicken to ensure they stick.
  • Place each piece of breaded chicken on the prepared cooling rack and repeat with the remaining chicken cutlets.
  • Once the oil has come to temperature, cook the chicken, 2-3 pieces at a time, for 4-5 minutes per side (8-10 minutes total) or until golden and crispy. Transfer the chicken to a paper towel-lined plate to drain the excess grease, and repeat with the remaining chicken. See notes.
  • Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray OR line a large baking sheet with foil.
  • Transfer the chicken to the prepared baking dish (if they overlap slightly, that's okay). Spoon approximately ¼ cup of sauce over each piece of chicken, then sprinkle with parmesan and mozzarella cheese.
  • Bake the chicken (if necessary) in the preheated oven until the chicken registers 160 degrees Fahrenheit as measured by a digital meat thermometer. Then low broil for 3-5 minutes or until the cheese is bubbly and golden.
  • Serve with additional sauce on the side and fresh basil and crushed red pepper flakes for garnish if desired.

Notes

  • Chicken should be cooked to an internal temperature of 160°F (71°C) as measured by a digital meat thermometer. Depending on the size and thickness of your chicken cutlets, they may (or may not) be fully cooked after frying for 4-5 minutes per side. To avoid dry, overcooked chicken, check their internal temperature after frying. If they are not fully cooked (160°F (71°C)), bake the chicken in a preheated 350°F oven until fully cooked, then broil.
  • The nutritional information does not include the vegetable oil necessary for frying the chicken.
  • Allow leftovers to cool to room temperature before storing to prevent condensation and soggy breading. Store in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated 375°F (190°C) oven tented with foil until heated and the cheese is bubbly.
  • Freezing: If possible, freeze the breaded and fried chicken pieces before topping them with sauce and cheese. Cool to room temperature, then wrap each piece of chicken in foil individually. Freeze for up to 3 months. 

Nutrition

Calories: 480kcal | Carbohydrates: 34g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 161mg | Sodium: 1718mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1249IU | Vitamin C: 17mg | Calcium: 358mg | Iron: 3mg
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