Chicken Parmesan Try It, You Will Not Regret It! (Print version)

Crispy breaded chicken cutlets baked with marinara, mozzarella, Parmesan, and basil for a cozy family dinner.

# Ingredients:

For the chicken

01 - 2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g), sliced horizontally into 4 cutlets
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup (65 g) all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup (60 g) panko breadcrumbs
08 - 1/2 cup (45 g) Italian seasoned breadcrumbs
09 - 1/2 cup (50 g) finely grated Parmesan cheese, divided
10 - 1 teaspoon garlic powder
11 - 1 teaspoon dried oregano
12 - 1/3 cup (80 ml) olive oil, plus more as needed

For topping and serving

13 - 1 1/2 cups (360 ml) marinara sauce, warmed
14 - 6 oz (170 g) mozzarella cheese, sliced or shredded
15 - 2 tablespoons chopped fresh basil or parsley
16 - Cooked spaghetti or salad, for serving, optional

# Instructions:

01 - Heat the oven to 425°F. Slice each chicken breast horizontally into 2 cutlets, then pound to about 1/2 inch thick. Season both sides with salt and pepper.
02 - Place flour in one shallow bowl. Beat eggs with water in a second bowl. In a third bowl, mix panko, Italian breadcrumbs, 1/4 cup Parmesan, garlic powder, and oregano.
03 - Coat each cutlet in flour and shake off the excess. Dip in egg, then press firmly into the breadcrumb mixture so the coating sticks on both sides.
04 - Heat olive oil in a large skillet over medium-high heat. Fry the cutlets for 2-3 minutes per side until deep golden. Transfer to a wire rack set over a sheet pan.
05 - Spoon warm marinara over the center of each cutlet. Top with mozzarella and the remaining 1/4 cup Parmesan, leaving a few crisp edges exposed.
06 - Bake for 8-10 minutes, until the cheese is melted and the chicken reaches 165°F. Rest for 3 minutes, then finish with basil or parsley and serve hot.

# Good to know:

01 - Best served right after baking while the crust is crisp.
02 - Use a wire rack after frying to keep steam from softening the breading.
03 - Warm the marinara before topping so the chicken does not overbake while the sauce heats.

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