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77 lines
3.1 KiB
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77 lines
3.1 KiB
Plaintext
---
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title: "Classic Chicken Parmigiana (Parmesan)"
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slug: "chicken-parmesan"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "italian"
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tags: ["italian"]
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cookTime: 90
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prepTime: 20
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servings: 6
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author: "jake"
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description: "Classic chicken parm can be made with panko breadcrumbs or homemade ones."
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featured: false
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display: true
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displayPhoto: ""
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---
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# Classic Chicken Parmigiana (Parmesan)
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Classic chicken parm can be made with panko breadcrumbs or homemade ones.
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## Photos
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## Ingredients
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### Chicken & Breading
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- 6 boneless skinless chicken breasts
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- 1 cup flour
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- Salt & black pepper (to season flour)
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- 3 eggs
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- 3 TB cream (or milk/water)
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- Salt & black pepper (to season egg wash)
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- ¼ cup minced flat leaf parsley (divided)
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- 1 ½ cup breadcrumbs
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- 1 cup freshly grated parmesan cheese
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- ½ cup olive oil (for frying)
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### Chicken Parm
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- 1 quart Marinara Sauce
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- 2 cups grated/shredded whole milk mozzarella
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- Remaining ¼ cup minced flat leaf parsley (for garnish)
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## Instructions
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**Preparation**
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1. Pre-heat oven to **350°F**.
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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.
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**Breading**
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1. Prepare three shallow trays. In the first tray, place the **flour** and season with **salt and pepper**.
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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.
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3. In the third tray, place the **breadcrumbs** and mix in the **parmesan cheese**.
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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.
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**Frying**
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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.
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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.
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3. Drain fried cutlets on a paper towel and finish frying the rest of the cutlets.
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**Bake & Serve**
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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.
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2. Arrange the cutlets in a single layer or slightly overlapping.
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3. Add a spoonful of **marinara sauce** over each cutlet and around the sides.
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4. Sprinkle the **mozzarella cheese** over the cutlets, and finish with the rest of the **flat leaf parsley**.
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5. Bake for **25-35 minutes** until the cheese is starting to turn golden brown.
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6. Serve immediately.
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## Notes
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### Chicken Substitute
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- Chicken thigh is an appropriate substitution for chicken breast in my experience.
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### Low Fat Options
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- It's difficult to sub cheese in this recipe but using a low fat mozzarella cheese makes it a slight bit healthier.
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## References
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- https://www.homemadeitaliancooking.com/chicken-parmesan/
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