---
title: "Classic Chicken Parmigiana (Parmesan)"
slug: "chicken-parmesan"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "italian"
tags: ["italian"]
cookTime: 90
prepTime: 20
servings: 6
author: "jake"
description: "Classic chicken parm can be made with panko breadcrumbs or homemade ones."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
### Chicken & Breading
- 6 boneless skinless chicken breasts
- 1 cup flour
- Salt & black pepper (to season flour)
- 3 eggs
- 3 TB cream (or milk/water)
- Salt & black pepper (to season egg wash)
- ¼ cup minced flat leaf parsley (divided)
- 1 ½ cup breadcrumbs
- 1 cup freshly grated parmesan cheese
- ½ cup olive oil (for frying)
### Chicken Parm
- 1 quart Marinara Sauce
- 2 cups grated/shredded whole milk mozzarella
- Remaining ¼ cup minced flat leaf parsley (for garnish)

## Instructions
**Preparation**
1. Pre-heat oven to **350°F**.
2. Place one **chicken breast** inside a gallon size ziplock bag. Using a kitchen mallet, pound the chicken breast to an even size, approximately **½ inch** thick. Repeat for the remaining breasts.
**Breading**
1. Prepare three shallow trays. In the first tray, place the **flour** and season with **salt and pepper**.
2. In a small bowl, beat **eggs** with the **cream**. Pour this egg wash into the second tray. Add **salt**, **pepper** and **half of the minced parsley** to the egg wash.
3. In the third tray, place the **breadcrumbs** and mix in the **parmesan cheese**.
4. To bread, dredge each cutlet in the **flour** on both sides, dip in the **egg wash**, and finally cover completely with **breadcrumbs**. Set aside and finish breading all cutlets.
**Frying**
1. Heat **olive oil** in a large skillet until very hot. Ensure this will cover about half of the chicken when placed in the skillet.
2. Cook two cutlets at a time, turning when they start to get a golden color. They will cook fast on the outside; they will finish cooking in the oven.
3. Drain fried cutlets on a paper towel and finish frying the rest of the cutlets.
**Bake & Serve**
1. Add 4 big spoonfuls of **marinara sauce** to the bottom of a large lasagna or baking pan. Alternatively place a spoonful on each piece of chicken. Avoid using too much or the final result will be soupy.
2. Arrange the cutlets in a single layer or slightly overlapping.
3. Add a spoonful of **marinara sauce** over each cutlet and around the sides.
4. Sprinkle the **mozzarella cheese** over the cutlets, and finish with the rest of the **flat leaf parsley**.
5. Bake for **25-35 minutes** until the cheese is starting to turn golden brown.
6. Serve immediately.

## Notes
### Chicken Substitute
- Chicken thigh is an appropriate substitution for chicken breast in my experience.

### Low Fat Options
- It's difficult to sub cheese in this recipe but using a low fat mozzarella cheese makes it a slight bit healthier.

## References
- Reference Recipe **[HERE](https://www.homemadeitaliancooking.com/chicken-parmesan/)**
</RecipeCard>
