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Chicken Parmigiana
ItalianWeeknightOven-baked

Chicken Parmigiana

Crispy breaded chicken cutlets baked in rich marinara sauce and topped with melted mozzarella and parmesan.

45 min4 portions

Ingrédients

  • 4 boneless skinless chicken breasts · halved horizontally to make cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs · beaten
  • 1.5 cup Italian breadcrumbs
  • 2 cup marinara sauce · store-bought or homemade
  • 1.5 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil · for frying
  • salt and black pepper · to taste

Préparation

  1. 1

    Prepare the chicken

    Place chicken breasts between plastic wrap and pound to an even half-inch thickness. Season both sides generously with salt and pepper.

  2. 2

    Bread the cutlets

    Set up three shallow dishes with flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, dip in egg, then press firmly into breadcrumbs to coat evenly.

  3. 3

    Pan-fry the chicken

    Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken for 3 to 4 minutes per side until golden brown and crispy, then transfer to a plate.

  4. 4

    Bake with sauce and cheese

    Preheat oven to 400 degrees F. Spread a thin layer of marinara in a baking dish, place the fried cutlets on top, and spoon the remaining sauce over each. Top with mozzarella and parmesan, then bake for 15 minutes until bubbly.

Voir la préparation

Gordon Ramsay's Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORDThe F WordChicken Parmesan | Basics with BabishBinging with BabishClassic Chicken Parmesan RecipeNatashas KitchenHow One of NYC's Best Italian Chefs Makes Chicken Parmesan | Made to Order | Bon AppétitBon AppétitEasy Chicken ParmesanTipHeroA Damn Good Chicken ParmMythical Kitchen