Description
Classic Chicken Parmesan features crispy breaded chicken cutlets topped with homemade marinara and a melty mozzarella-Parmesan cheese blend. It’s a hearty, satisfying meal that’s perfect for family dinners or special occasions.
Ingredients
- Marinara Sauce:
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chicken:
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated Parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 6 boneless, skinless chicken cutlets (1/4″ thick, about 1 1/2 lb)
- Kosher salt and pepper, to taste
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil
- Chopped fresh basil, for serving
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion and garlic. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Uncover and cook until onion is soft and translucent, about 5 more minutes.
- Stir in crushed tomatoes and basil. Bring to a boil, reduce to medium-low, and simmer for 30 minutes. Season with salt and pepper. Discard basil sprigs.
- In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Place flour in a second bowl. Beat eggs with water in a third bowl.
- Pat chicken dry and season with salt and pepper. Dredge each cutlet in flour, then dip in egg, and coat in the panko-Parmesan mixture.
- Combine mozzarella with remaining 1 cup Parmesan in a small bowl.
- Preheat broiler. In a heavy pot, heat oil to 350°F. Set a wire rack on a baking sheet.
- Fry chicken one piece at a time until golden brown, about 1 minute per side. Transfer to wire rack.
- Spoon marinara over each cutlet and top with cheese mixture.
- Broil for 2 minutes, or until cheese is melted and lightly browned.
- Serve hot, garnished with fresh basil and extra marinara if desired.
Notes
- Ensure oil reaches 350°F for crispy breading.
- Use a wire rack to keep chicken crisp after frying.
- Marinara can be made ahead and refrigerated for 2 days.
- Bake instead of fry for a lighter version.
- Serve with pasta, vegetables, or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Frying, Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce and cheese
- Calories: 1135
- Sugar: 6g
- Sodium: 960mg
- Fat: 70g
- Saturated Fat: 25g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 72g
- Cholesterol: 240mg
