chicken cutlet parmigiana recipe

Written ByJenny Smyth Posted on
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The Best chicken cutlet parmigiana recipe

I’ve been making chicken cutlet parmigiana for years, and it’s still one of my family’s favorite dishes. The combination of crispy breaded chicken, tangy marinara sauce, and melted mozzarella cheese is a winning formula.

My kids love helping me prepare the chicken cutlets, and they’re always excited to see the final product. This recipe is perfect for a weeknight dinner or a special occasion like a holiday feast.

Plus, it’s relatively healthy compared to some other Italian-American dishes, thanks to the lean protein and veggies. I like to serve it with a side of pasta or garlic bread for a satisfying meal that everyone will enjoy.

Chicken Cutlet Parmigiana

4.9 from 874 votes

A classic Italian-American dish featuring breaded chicken cutlets topped with tomato sauce and melted cheese. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 eggs
2 cups breadcrumbs
1 cup grated Parmesan cheese
2 cups vegetable oil

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For Topping

1 1/2 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat oven to 450°F.
2Set up a breading station with three shallow dishes.
3In the first dish, combine flour, salt, and black pepper.
4In the second dish, beat eggs.
5In the third dish, mix breadcrumbs and grated Parmesan cheese.
6Place a large skillet over medium heat.
7Add vegetable oil and heat until it reaches 350°F.
8While the oil is heating, pound the chicken breasts to an even thickness.
9Season both sides with salt and pepper.
10Dredge each chicken breast in the flour mixture, shaking off any excess.
11Dip in the beaten eggs, allowing any excess to drip off.
12Coat evenly in the breadcrumb and Parmesan mixture.
13Carefully place the breaded chicken cutlets in the hot oil.
14Cook for 3-4 minutes on each side, or until golden brown and crispy.
15Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
16Place the cutlets on a baking sheet lined with parchment paper.
17In a small saucepan, combine tomato sauce, minced garlic, dried oregano, dried basil, salt, and black pepper.
18Simmer over medium heat for 5 minutes, stirring occasionally.
19Spread the sauce evenly over each chicken cutlet.
20Sprinkle shredded mozzarella cheese evenly over the sauce on each cutlet.
21Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through to 165°F.
22Remove from the oven and let it rest for 5 minutes before serving.
23Serve hot with your choice of side dishes, such as pasta or a side salad.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Measuring cups and spoons
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 125mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 45g

📝Notes

Tips: You can use panko breadcrumbs for a crispier coating. For a healthier option, bake the chicken cutlets in the oven instead of frying.

Watch Video Of How Chicken Cutlet Parmigiana Works

This chicken cutlet parmigiana recipe is always a hit with my family and friends. We love it because it’s easy to make and requires minimal ingredients.

It’s also an excellent way to get your daily dose of protein, veggies, and whole grains in one delicious meal. For storage, simply let it cool completely before refrigerating or freezing it for later use.

When reheating, make sure to cover it with foil so it doesn’t dry out.

❓ Frequently Asked Questions About Chicken Cutlet Parmigiana

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you’re using breasts, make sure to pound them thin so they cook evenly. Thighs are also a great option if you want to keep the meat moist and tender.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the chicken cutlets up to a day in advance and store them in the fridge until you’re ready to cook them. Just be sure to let them come to room temperature before breading and frying them.

Q: What’s the best way to keep the breading from falling off during cooking?

A: To prevent the breading from falling off, make sure to coat the chicken cutlets evenly and press the crumbs onto the meat so they adhere properly. You can also try chilling the breaded chicken in the fridge for about 30 minutes before frying it to help the crumbs set.

Q: Can I substitute gluten-free breadcrumbs for regular breadcrumbs?

A: Yes, you can use gluten-free breadcrumbs as a substitute in this recipe. Just be aware that they might not provide as much crunch as regular breadcrumbs.

Q: How do I prevent the mozzarella cheese from melting too much during baking?

A: To prevent the mozzarella cheese from melting too much, try placing it under the broiler for just a minute or two after baking until golden brown.

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