I learned to make chicken parmesan recipe years ago from the chef at an Italian restaurant where I worked. I remember thinking how relatively simple it was to prepare, yet it seemed extra special dish as it arrived on the dinner table.
These days, we raise our own meat chickens, and while it is common for homesteaders to butcher and package their birds whole, we take the extra time on butchering day to part most of them out into the cuts we know we’ll actually use. It takes longer in the moment, but it makes weeknight meals much easier later on.
This chicken parmesan recipe is one of the reasons.
For chicken parmesan, I either pound each breast thin with a meat mallet, or slice each breast horizontally into thinner cutlets. Each of the thinner halves will then get cut in half. The smaller portions cook quickly, stay tender, and are easier to serve.
When I pull a package of chicken breasts from the freezer, supper is already halfway planned. A little breading, a quick pan fry, some marinara sauce and cheese, and before long there’s a bubbling pan of chicken parmesan headed to the table.
Served alongside pasta, salad, or a simple vegetable, it’s the sort of meal that feels a little special without requiring a special occasion.
Tips for Success
Pound the Chicken Evenly
Using a meat mallet to gently pound the chicken serves two purposes: it tenderizes the meat and helps create an even thickness for more consistent cooking. No dry thin ends and undercooked thick centers.
Cut the Cutlets in Half
After pounding, the chicken cutlets can become quite large. I like to cut each one in half, creating more manageable portions and stretching two chicken breasts into a meal that comfortably feeds four people. Especially when served alongside pasta, this meal can stretch.
Let the Breading Rest
After breading the chicken, let cutlets sit in the refrigerator for about 15 minutes before frying. This helps the coating adhere better during cooking.
Don’t Skip the Pan Frying
The chicken only cooks for a couple of minutes per side before baking, but this step creates the golden crust that gives chicken parmesan its signature texture.
Use Freshly Grated Parmesan
If possible, grate your own parmesan cheese. The flavor is worth the extra minute or two. This is the cheese grater we use. Works fast and it saves your knuckles.
Don’t Drown the Chicken in Sauce
A moderate layer of marinara allows the crispy edges of the chicken to remain crisp while still giving you plenty of sauce. Each person can always add a little extra to their plate at the table.
What to Serve with Chicken Parmesan
Little is needed to elevate the nostalgic comfort of a classic chicken parmesan recipe, but here are a few ideas:
- Spaghetti with marinara sauce
- Simple green salad
- Garlic bread
- Caesar salad
There are certainly more complicated recipes in the world, but few are as satisfying as a pan of chicken parmesan fresh from the skillet (and oven). It feels like it should be more complicated than it is.
Perhaps that’s why this recipe has stayed with me all these years, since Chef Troy first shared how to make it. It uses simple homegrown ingredients such as chicken, spaghetti sauce, herbs (and cheese for some of you), and transforms them into something that feels comforting, familiar, and just a little bit special. Especially if served with a favorite desert, like Chocolate Banana Cream Pie.
Whether you’re cooking with homegrown chicken from the freezer or a package from the grocery store, I hope this recipe finds its way to your family table for years to come.
Chicken Parmesan {Family Favorite}
Ingredients
Method
- Preheat oven to 450º.
- Pound each breast thin with a meat mallet. Place a piece or parchment between mallet and chicken. Then, cut each piece in half, so you have four cutlets. Season chicken with salt and pepper.
- Whisk eggs in a shallow bowl, season with salt, and set aside.
- Place SEASONED bread crumbs in a shallow bowl or plate, set aside. (I like Italian seasoned.)
- Place flour in another shallow bowl or plate, season with salt, and set aside.
- Working in an assembly line, dip/dredge cutlets into flour (shake off excess), then eggs, then breadcrumbs. Pressing the bread crumbs into the chicken.
- Set each cutlet on a plate or baking sheet. Repeat for each cutlet. Refrigerate breaded chicken for 15 minutes.
- Heat equal parts olive oil and butter (1/8” - 1/4” deep) in a heavy skillet over medium-high heat, until hot. Cook chicken until golden, about 2 minutes on each side. Place chicken in a large baking dish. (It will finish cooking in the oven.)
- Top each cutlet with 1/4 cup marinara sauce and 1/4 cup mozzarella. Sprinkle parmesan and Italian seasoning.
- Bake until browned and bubbly, and chicken breasts are cooked through, 15 to 20 minutes.
- Sprinkle with more parmesan and serve with remaining marinara sauce.