Classic Chicken Parmesan
Chicken parmesan works when the cutlets are thin, the crust is crisp and the sauce goes on at the very end. Pan-frying the breaded chicken first builds a golden crust, and a short bake under marinara and mozzarella melts the cheese without turning the coating soggy.
By Priya Raman
Published
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Total Time
- 45 mins
- Servings
- 4 servings
How do you make Classic Chicken Parmesan?
Slice 2 large chicken breasts into 4 thin cutlets and pound to 1 cm. Coat in flour, beaten egg, then panko mixed with parmesan. Shallow-fry in oil for 3-4 minutes per side until golden, top with marinara and mozzarella, and bake at 220°C (425°F) for 8-10 minutes, until the cheese bubbles and the chicken reaches 74°C (165°F).
- Total time
- 45 mins
- Calories
- 600 per serving
- Protein
- 56 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Pan-Frying and Baking
Ingredients
Chicken
Breading
Topping
To serve
Equipment
Large heavy skillet · Meat mallet or rolling pin · 3 shallow dishes · Rimmed baking sheet · Wire rack · Instant-read thermometer
Quick Directions
Make the cutlets
Heat the oven to 220°C (425°F) and set a wire rack on a rimmed baking sheet.
Set up the breading
Put the flour in one shallow dish.
Bread the chicken
Coat each cutlet in flour and shake off the excess, dip it in egg and let the extra drip off, then press it firmly into the panko mixture on both sides.
Fry until golden
Heat the oil in a large heavy skillet over medium heat until a pinch of panko sizzles right away.
Top and bake
Spoon about 3 tbsp of marinara over the centre of each cutlet, leaving the edges uncovered so they stay crisp.
Serve
Scatter basil or parsley over the top and serve right away with spaghetti tossed in the rest of the warm marinara.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic chicken parmesan.
Make the cutlets
Heat the oven to 220°C (425°F) and set a wire rack on a rimmed baking sheet. Slice each chicken breast in half horizontally to make 4 cutlets. Place them between sheets of plastic wrap and pound to an even 1 cm thickness, then season both sides with the salt and pepper.
Set up the breading
Put the flour in one shallow dish. Beat the eggs with the water in a second dish. In a third, mix the panko, parmesan, Italian seasoning and garlic powder.
Bread the chicken
Coat each cutlet in flour and shake off the excess, dip it in egg and let the extra drip off, then press it firmly into the panko mixture on both sides. Lay the breaded cutlets on a plate in a single layer.
Fry until golden
Heat the oil in a large heavy skillet over medium heat until a pinch of panko sizzles right away. Fry 2 cutlets at a time for 3-4 minutes per side, until deep golden. Move them to the wire rack and fry the rest, adding a little more oil if the pan looks dry.
Top and bake
Spoon about 3 tbsp of marinara over the centre of each cutlet, leaving the edges uncovered so they stay crisp. Top with the mozzarella and the remaining parmesan. Bake for 8-10 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reads 74°C (165°F).
Serve
Scatter basil or parsley over the top and serve right away with spaghetti tossed in the rest of the warm marinara.
Recipe Tips
- Keep the edges of each cutlet free of sauce. The crisp rim is what makes chicken parmesan worth the effort.
- Use one hand for the flour and panko and the other for the egg, so your fingers don't get coated in breading.
- Resting the fried cutlets on a wire rack, not paper towels, stops the bottom crust from steaming and going soft.
Variations
- Baked chicken parmesan: toss the panko with 2 tbsp olive oil, bread the cutlets and bake on the rack at 220°C (425°F) for 15 minutes, then add the sauce and cheese and bake 5-8 minutes more.
- Air fryer: spray the breaded cutlets with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, then add the toppings and cook 2-3 minutes until the cheese melts.
- Use fresh mozzarella slices and a few basil leaves for a lighter, milkier topping.
Nutrition (per serving)
| Calories | 600 |
|---|---|
| Protein | 56 g |
| Carbs | 30 g |
| Fat | 28 g |
| Saturated fat | 9 g |
| Fibre | 2 g |
| Sugar | 6 g |
| Sodium | 1400 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze breaded, fried cutlets without sauce or cheese for up to 3 months. Bake from frozen at 200°C (400°F) for about 20 minutes, then top and finish as above.
- Reheat
- Reheat on a rack in a 190°C (375°F) oven or air fryer for 10-12 minutes, until hot to 74°C (165°F). The microwave works but softens the crust.
Classic Chicken Parmesan FAQs
Is it chicken parmesan or chicken parmigiana?
They are the same dish. Chicken parmigiana is the Italian-style name and chicken parmesan, or chicken parm, is the common North American name for breaded chicken cutlets baked with tomato sauce and cheese.
How do I keep chicken parmesan from getting soggy?
Fry the cutlets until deep golden, rest them on a wire rack rather than paper towels, and add only a small amount of sauce to the centre right before the short bake. Serve the rest of the marinara on the side or on the pasta.
Can I make chicken parmesan without frying?
Yes. Toss the panko with 2 tbsp olive oil so it browns, bread the cutlets and bake them on a wire rack at 220°C (425°F) for about 15 minutes, then add sauce and cheese and bake until the chicken reaches 74°C (165°F).
What cheese is best for chicken parmesan?
Low-moisture mozzarella melts smoothly and browns well, and parmesan adds a sharp, salty bite. Fresh mozzarella tastes milkier but releases more water, so pat the slices dry before using them.
Can I prepare chicken parmesan ahead of time?
You can bread the cutlets up to 8 hours ahead and keep them uncovered in the fridge, which also helps the coating set. Fry and bake them just before serving for the crispiest result.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
