Golden Breaded Chicken Parmesan (Print version)

Juicy chicken cutlets with a golden panko-Parmesan crust, marinara, and melty mozzarella.

# Ingredients:

For the chicken

01 - 2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
02 - 1 teaspoon kosher salt, divided
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 1/2 cups (90 g) panko breadcrumbs
08 - 3/4 cup (75 g) finely grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon paprika
12 - 1/2 cup (120 ml) neutral oil, plus more as needed

For the topping

13 - 1 1/2 cups (360 ml) thick marinara sauce, warmed
14 - 6 oz (170 g) low-moisture mozzarella, shredded
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley or basil

# Instructions:

01 - Slice each chicken breast horizontally into 2 cutlets. Place between sheets of parchment or plastic wrap and pound to about 1/2 inch thick. Season with 1/2 teaspoon salt and the pepper.
02 - Place flour in one shallow bowl. Beat eggs with water in a second bowl. In a third bowl, mix panko, 3/4 cup Parmesan, garlic powder, Italian seasoning, paprika, and the remaining 1/2 teaspoon salt.
03 - Coat each cutlet in flour and shake off the excess. Dip in egg, then press firmly into the panko mixture until well covered. Rest on a rack for 10-15 minutes.
04 - Heat oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches for about 3 minutes per side, until deep golden. Transfer to a clean rack set over a sheet pan.
05 - Heat the oven to 425°F. Spoon warm marinara over the center of each cutlet, leaving some edges uncovered. Top with mozzarella and the remaining 2 tablespoons Parmesan.
06 - Bake for 6-8 minutes, until the cheese melts and the chicken reaches 165°F in the thickest part. Sprinkle with parsley or basil and serve hot.

# Good to know:

01 - Warm the marinara before topping so the chicken does not overbake while the sauce heats.
02 - Leave some breaded edges uncovered by sauce for the crispest texture.
03 - Best eaten right away, but leftovers reheat well in the oven or air fryer.

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