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102 lines
3.9 KiB
Plaintext
102 lines
3.9 KiB
Plaintext
---
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title: "Classic Chicken Parmesan"
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slug: "chicken-parmesan"
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date: "2026-02-05"
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lastUpdated: "2026-02-05"
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category: "mains"
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tags: ["italian", "chicken", "comfort-food", "family-friendly"]
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dietary: ["gluten-free-option"]
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cookTime: 45
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prepTime: 20
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totalTime: 65
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difficulty: "medium"
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servings: 4
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author: "pws"
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description: "A classic Italian-American dish featuring crispy breaded chicken topped with marinara sauce and melted cheese."
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featured: true
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display: true
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displayPhoto: "./assets/not-found.svg"
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---
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# Classic Chicken Parmesan
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A beloved Italian-American comfort food that combines crispy breaded chicken cutlets with rich marinara sauce and gooey melted cheese. Perfect for a family dinner or special occasion.
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## Photos
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*Golden-brown chicken topped with bubbling cheese*
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*Perfectly crispy coating with melted mozzarella*
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*Served alongside spaghetti with fresh basil*
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## Ingredients
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### For the Chicken
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- 4 boneless, skinless chicken breasts (about 6-8 oz each)
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- 1 cup all-purpose flour
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- 2 large eggs, beaten
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- 2 cups Italian-style breadcrumbs
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- 1 cup grated Parmesan cheese (divided)
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- 1 teaspoon garlic powder
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- 1 teaspoon dried oregano
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- Salt and freshly ground black pepper to taste
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- 1/2 cup olive oil (for frying)
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### For the Sauce & Topping
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- 2 cups marinara sauce (homemade or quality store-bought)
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- 1 1/2 cups shredded mozzarella cheese
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- 1/4 cup fresh basil leaves, torn
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- Extra Parmesan for serving
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## Instructions
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### Prep the Chicken
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1. Place **chicken breasts** between two sheets of **plastic wrap** and pound to an even 1/2-inch thickness using a meat mallet.
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2. Season both sides generously with **salt** and **pepper**.
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### Set Up Breading Station
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3. Prepare three shallow dishes:
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- Dish 1: **All-purpose flour**
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- Dish 2: Beaten **eggs** with 1 tablespoon **water**
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- Dish 3: **Breadcrumbs** mixed with 1/2 cup **Parmesan**, **garlic powder**, and **oregano**
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### Bread and Fry
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4. Dredge each breast in **flour** (shake off excess), dip in **egg** mixture, then press firmly into **breadcrumb** mixture, coating both sides thoroughly.
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5. In a large skillet, heat **olive oil** over medium-high heat until shimmering.
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6. Cook **chicken** for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a paper towel-lined plate.
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### Assemble and Bake
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7. Preheat oven to 400°F (200°C) or turn on broiler.
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8. Place fried **chicken** in a baking dish. Spoon **marinara sauce** over each piece, then top with **mozzarella** and remaining **Parmesan**.
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9. Bake for 10-12 minutes (or broil for 3-4 minutes) until cheese is melted and bubbly.
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10. Top with fresh torn **basil** and serve immediately with **pasta** or a side salad.
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## Notes
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### Tips for Success
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- **Even thickness**: Pounding the chicken ensures even cooking
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- **Don't overcrowd**: Fry in batches to maintain oil temperature
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- **Quality ingredients**: Use good marinara sauce for best flavor
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- **Make ahead**: Bread chicken up to 4 hours ahead and refrigerate
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- **Gluten-free option**: Substitute with gluten-free flour and breadcrumbs
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### Storage
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- **Refrigerate**: Store leftovers in an airtight container for up to 3 days
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- **Reheat**: Warm in a 350°F oven for 15-20 minutes to maintain crispiness
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- **Freeze**: Freeze breaded (uncooked) chicken for up to 2 months
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### Variations
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- **Baked version**: Skip frying and bake breaded chicken at 425°F for 20-25 minutes
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- **Spicy**: Add red pepper flakes to the breadcrumb mixture
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- **Extra crispy**: Use panko breadcrumbs instead of Italian breadcrumbs
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## References
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- Adapted from traditional Italian-American recipes
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- Inspired by *The Silver Spoon* Italian cookbook
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- Breading technique from classic French *cotoletta* method
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