cooking/recipes/italian/chicken-parmesan/chicken-parmesan.md

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

:::photos :::

:::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 :::

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