Angela's Ultimate Chicken Parmigiana
A classic comfort dish featuring crispy breaded chicken cutlets topped with melty mozzarella, rich marinara sauce, and fresh basil. Perfect for family dinners!
Equipment
- Cast Iron Skillet
- Large baking dish
- Meat Hammer or Rolling Pin
Ingredients
For the Chicken
- 3 breasts chicken breasts sliced in half length-wise to create 6 cutlets
- 1/2 cup all-purpose flour can use GF blend
- 3 eggs whisked
- 1/3 cup olive oil for frying
Breadcrumbs Mix
- 1 1/2 cups breadcrumbs Panko or traditional
- 1/2 cup parmesan cheese shredded
- 1/2 tsp salt & pepper each
- 2 tsp Italian herb blend thyme, oregano, basil, rosemary
- 1 tsp garlic powder
For the Topping
- 6 slices Mozzarella cheese
- 1 1/2 cups marinara sauce
- 1/3 cup parmesan cheese shredded
- 2 tbsp fresh basil chopped
Instructions
- Preheat oven to 425F.
- Tenderize chicken: place cutlets between parchment paper and pound to 1/2 inch thickness. Pat dry.
- Mix all breadcrumb ingredients in a shallow dish.
- Set up assembly line: flour, whisked eggs, and breadcrumb mixture.
- Coat chicken in flour, dip in eggs, then pack breadcrumbs onto each side firmly.
- Heat oil in skillet on low-medium. Brown chicken 2-3 minutes per side until golden.
- Arrange chicken in baking dish. Layer with mozzarella then marinara sauce.
- Bake uncovered for 14 minutes. Sprinkle with parmesan and broil on HIGH for 1 minute until browned. Top with basil.
Notes
To save calories, use the Baked Method: Preheat to 450F. Bake breaded cutlets in an oiled pan for 25 mins, then add toppings and bake 5 mins more.
