chicken cutlet parm recipe

The Best chicken cutlet parm recipe

I’m so excited to share with you my family’s favorite chicken cutlet parm recipe. This dish has been a staple in our household for years, and it’s always a hit with both kids and adults. The origins of this recipe date back to Italy, where breaded and fried cutlets were a common sight in many trattorias.

The dish was later popularized in the United States by Italian immigrants who adapted it to their own tastes, adding a crispy breading and a side of marinara sauce. I’ve taken this classic recipe and made it my own by using fresh breadcrumbs, homemade marinara, and a special seasoning blend that adds depth to the dish without overpowering it. This is more than just a meal – it’s an experience that will transport you straight to the Tuscan countryside.

The crispy breading gives way to juicy chicken, and the marinara sauce adds just the right amount of tanginess. It’s a flavor combination that never gets old, and I’m confident that your family will love it just as much as mine does. One of the best parts about this recipe is how easy it is to make – just bread and fry the cutlets, serve with pasta or on its own, and voila!

You have a delicious meal that’s sure to impress. My kids love helping me prepare this dish because they get to dip their fingers in the marinara sauce (much to my dismay). My husband raves about how good it is whenever I make it for him after work.

And I must admit, I’m quite fond of serving this dish at family gatherings – everyone always seems so happy when they see the big ol’ plate of chicken cutlets come out of the kitchen. This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or an impressive main course for Sunday supper. Plus, it’s relatively healthy compared to other fried foods out there (just think about all those veggies packed into that marinara sauce!)

As we all know, getting your family on board with healthy eating can be tough sometimes, but trust me when I say this dish will win them over in no time.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

This chicken cutlet parm recipe has become an essential part of our household menu over time – every time we serve it up, everyone leaves satisfied (and often requests seconds!) Given its ease of preparation, versatility in serving options (from pasta to subs), and impressive presentation quality when plated nicely…

this chicken cutlet parm stands out as one heckuva meal option! Whether served at home or shared at gatherings/events…

the taste & satisfaction delivered will never disappoint!

❓ Frequently Asked Questions About Chicken Cutlet Parm

Q: What type of breadcrumbs should I use?

For this recipe, I recommend using fresh breadcrumbs instead of dried ones. Fresh breadcrumbs have a coarser texture and hold up better against the moisture from the meat and sauce.

Q: Can I substitute chicken breasts with other types of meat?

No substitutions here! Chicken breasts are what give this dish its signature tenderness and juiciness.

Q: How do you prevent the breadcrumbs from getting soggy during frying?

This is where using fresh breadcrumbs comes in handy again! If you’re worried about sogginess, try dusting your hands lightly with flour before dredging them in breadcrumbs.

Q: What if I don’t have homemade marinara? Can I use store-bought instead?

I’d advise against using store-bought marinara for this recipe; it lacks depth and body compared to homemade versions made from scratch.

Q: How do you get such nice browning on your cutlets?

Browning comes from cooking them at high heat quickly – try increasing your pan temperature slightly if needed.