Chicken Parmesan

Breaded thin chicken cutlets Italian style smothered in homemade marinara sauce and topped with mozzarella cheese. Let me show you how our favorite Chicken Parmesan which just happens to be one of my family's favorite Chicken Cutlet Recipes for dinner.

This recipe starts out with one of the most popular basic recipes on my site for Breaded Chicken Cutlets Italian Style. Today I thought I would show you how I make Chicken Parmesan using the same basic recipe.  

Chicken Parmesan

I made this recipe for Chicken Parmesan a lot when our children were younger. It was one of those recipes I knew both my children would eat without complaining.

This is a pretty basic recipe and once you master making a great breaded chicken cutlet, turning that meal into chicken Parmesan is EASY! It will soon become a regular to your weekly meal plan.

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Ingredients: 

Make sure you print out the recipe below and save it for later!

• Unseasoned breadcrumbs
• Dried parsley
• Garlic powder
• Salt and pepper
• 3 boneless, skinless chicken breasts pounded thin
• 2 eggs
• Vegetable oil
• Homemade marinara sauce
• Mozzarella cheese
• ¼ cup freshly grated Parmesan cheese

Tips to Make Chicken Parmesan

• The most important tip for making Chicken Parmesan is to make sure the chicken cutlets are thin.
• Place the chicken cutlets between waxed paper and then using a meat mallet, pound the cutlets until they are about ¼ to ½ inch thick.
• Always season your own breadcrumbs. I always buy breadcrumbs without any seasoning. That way I can add the seasonings my family likes best.
• Make sure the oil is at the correct temperature. If the oil is too cold, the chicken will end up soaking up all the oil. That being said, if it's too hot, the chicken will brown too much and cook unevenly leaving some parts under-cooked.
• Homemade marinara sauce always tastes best but I have been known to grab a jar of my favorite marinara sauce out of the pantry on really busy nights.
• Always check your chicken using a Digital Meat Thermometer to make sure it's at 165 degrees before serving.  

Directions

Step 1: How to Bread the Chicken

Combine the breadcrumbs with the parsley, garlic powder, salt and pepper in a shallow baking dish.  Then whisk together the eggs in a small bowl that's big enough to hold the chicken.

Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.

Step 2: How to Fry the Chicken Cutlets

Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 4 minutes on each side until they are golden brown.

Step 3: How to Bake the Chicken Parmesan Cutlets

Spray a 9X13 casserole dish with non-stick cooking spray. Then spread about half of the homemade marinara sauce to the bottom of the casserole dish.

Once the chicken cutlets are browned on both sides, place them in the pan on top of the marinara sauce. Divide the remaining marinara sauce on top of each browned chicken cutlet.

Add the mozzarella cheese to the top of each chicken cutlet followed by the Parmesan cheese. Bake in a preheated 400 degree oven for 10 to 12 minutes, or until the mozzarella cheese starts to bubble.

What to Serve with Chicken Parmesan

Traditionally spaghetti is served with Chicken Parmesan. However, my family enjoys Creamy Mac and Cheese as a side dish.

You might also enjoy Roasted Asparagus or a simple tossed salad with Homemade Salad Dressing.

Can you Freeze Chicken Parmesan?

YES! To begin with, the easy way to freeze chicken Parmesan is to prepare as directed above except place chicken in an aluminum pan with the sauce and cheese.

Do not bake the chicken! Instead wrap the aluminum pan with aluminum foil and then place in the freezer for up to 3 months. 

Sides for Chicken Parmesan

• Twice Baked Potatoes - this recipe is a hit with kids!
• Creamy Mashed Potatoes - tips on how to prep this recipe ahead included in this recipe.
• German Creamy Cucumber Salad - my grandmother's recipe.
• Fiesta Corn Salad - a colorful salad for the summer.

This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!