Chicken Parmesan {Family Favorite}
A tried-and-true chicken parmesan recipe with crispy breaded chicken, homemade marinara, and melted cheese. Comforting, dependable, and always welcome at the supper table. Each portion uses half a chicken breast, which is perfect if served alongside pasta. Double the recipe if your appetites are heartier!
Servings: 4 servings
Ingredients
- 2 large boneless and skinless chicken breasts
- salt and pepper to taste
- 1/3 cup flour
- 2 eggs
- 1 cup Italian seasoned bread crumbs or more if needed
- equal amounts butter and olive oil for frying about 1/8-1/4” deep in the skillet
- 2 cups marinara sauce
- 2 cups mozzarella shredded
- 1/2 cup parmesan freshly grated
- 1/2 tsp Italian seasoning
Instructions
- 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.