Description
This classic Chicken Parmesan recipe features tender, thinly pounded chicken breasts breaded with seasoned panko and Parmesan cheese, quickly pan-fried to a crispy golden brown, then topped with marinara sauce and melted mozzarella cheese before finishing in the oven. A comforting Italian-American favorite, it is garnished with fresh parsley and perfect served alongside spaghetti and garlic bread.
Ingredients
Scale
Chicken Preparation
- 2 large boneless skinless chicken breasts
- Salt and Pepper, to taste
- ¼ cup vegetable oil (or as needed for frying)
Breading Mixtures
- ½ cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs (beaten until frothy)
- ½ teaspoon garlic powder
- 1 ½ cups panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Toppings and Garnish
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F to prepare it for baking the chicken later.
- Prepare Breading Stations: Arrange the flour, beaten eggs, and breadcrumb mixtures separately in three shallow pans. Ensure eggs are beaten until very frothy for a light coating.
- Prepare Chicken: Slice each chicken breast lengthwise into 2-3 thinner slices. Cover with plastic wrap and pound with a meat mallet to about ½ inch thickness, then pat dry and season lightly with salt and pepper on both sides.
- Dredge in Flour: Thoroughly coat the chicken slices in the flour mixture, ensuring every nook and cranny is covered, then tap off any excess flour.
- Dip in Eggs: Dip the floured chicken into the frothy egg mixture, coating lightly but allowing any excess egg to drip off to avoid soggy breading.
- Coat with Breadcrumbs: Generously press the chicken into the panko breadcrumb mixture combined with Parmesan, parsley, oregano, garlic powder, seasoned salt, and pepper until fully coated.
- Pan Fry Chicken: Heat vegetable oil over medium-high heat until glistening. Fry chicken slices in batches without overcrowding, cooking each side for 3-4 minutes until golden brown. Adjust heat as necessary to maintain optimal frying temperature.
- Drain and Rest Chicken: Remove the browned chicken from oil using a slotted spatula and place on a wire cooling rack to drain excess oil. Repeat for remaining pieces.
- Assemble for Baking: Arrange the fried chicken on a large, light-colored baking sheet to avoid overheating. Spoon marinara sauce evenly over each piece, then top with shredded mozzarella cheese.
- Bake: Bake uncovered in the preheated oven for 12 minutes to melt cheese and drizzle flavors.
- Broil for Browning (Optional): For a browned, bubbly cheese top, broil at 425°F for 1-2 minutes, watching closely to prevent burning.
- Garnish and Serve: Sprinkle fresh parsley over the finished chicken Parmesan. Serve hot with spaghetti and garlic bread for a classic meal. Confirm chicken internal temperature reaches 165°F before serving.
Notes
- Ensuring the chicken slices are thin (½ inch) is key to even cooking and tenderness.
- Beating the eggs until frothy helps create a lighter, crispier breading finish.
- Use a light-colored baking sheet to prevent overcooking and burning the chicken bottom.
- Do not overcrowd the pan while frying to maintain the oil temperature and achieve the perfect golden crust.
- Check internal temperature with a meat thermometer to ensure food safety; chicken should be 165°F.
- Broiling the cheese topping is optional but enhances appearance and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Breaded Chicken, Italian Chicken Recipe, Pan-fried Chicken, Chicken Parmesan with Mozzarella, Crispy Chicken Parmesan
