Chicken Parmesan

Total Time: 1 hour | Prep: 20 minutes | Cook: 40 minutes | Serves: 4-6

Master the Italian-American Classic: Perfect Chicken Parmesan Recipe! This beloved comfort dish, born in Italian-American communities and perfected in countless family restaurants, combines crispy breaded chicken with rich marinara and melted cheese. While seemingly simple, mastering the techniques for perfectly crispy chicken that stays crunchy under the sauce makes this version truly restaurant-worthy.

Why This Recipe Works
The secret to perfect Chicken Parmesan lies in proper breading technique and temperature control. We’ll create a crust that stays crispy even when topped with sauce, and achieve that perfect balance of crispy exterior, juicy interior, and gooey cheese topping.

Ingredients

For the Chicken:

• 4 chicken breasts, butterflied and pounded thin
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetable oil for frying

For the Topping:

• 3 cups marinara sauce
• 8 ounces fresh mozzarella, sliced
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves
• 2 tablespoons olive oil

For Serving:

• 1 pound spaghetti (optional)
• Extra marinara sauce
• Grated Parmesan cheese

Step-by-Step Instructions

1. Prepare the Chicken
   Season pounded chicken with salt and pepper. Set up breading station: flour, beaten eggs, and breadcrumbs mixed with Parmesan and seasonings.
2. Bread the Chicken
   Dredge each piece in flour, then egg, then breadcrumb mixture. Press coating firmly to adhere. Rest on rack for 5 minutes.
3. Fry
   Heat oil to 350°F. Fry chicken until golden brown (3-4 minutes per side). Drain on paper towels.
4. Assemble and Bake
   Preheat oven to 425°F. Place chicken in baking dish, top with marinara, mozzarella, and Parmesan. Bake 15-20 minutes until cheese melts and bubbles.
5. Finish
   Top with fresh basil and drizzle of olive oil before serving.

Pro Tips

• Pound chicken to even thickness for consistent cooking
• Don’t overcrowd the pan when frying
• Use whole milk mozzarella for better melting
• Let breaded chicken rest before frying
• Don’t oversauce – too much makes the crust soggy

Storage
Best served immediately. Can be refrigerated for up to 2 days. Reheat in 350°F oven until heated through.