Ingredients
Equipment
Method
Prep the Chicken
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Season each piece generously with garlic powder, salt, and pepper on both sides.
Dredge the Chicken
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning. Coat each chicken piece in flour, shaking off excess, then dip into eggs, letting excess drip off, and press into breadcrumb mixture to coat fully.
Pan-Fry to Crispy Perfection
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add breaded chicken and cook 3-4 minutes per side until golden brown and crispy. Transfer chicken to a paper towel-lined plate to drain excess oil.
Assemble and Bake
- Preheat oven to 375°F (190°C). Spread half the marinara sauce in a baking dish. Place fried chicken on top. Spoon remaining marinara sauce over chicken, then sprinkle shredded mozzarella cheese. Drizzle remaining 1 tablespoon olive oil over cheese.
Bake Until Bubbling and Beautiful
- Bake for 20 minutes until cheese is melted, bubbly, and golden around edges. For a browned top, broil 2-3 minutes watching carefully to avoid burning.
Serve It Up
- Serve Chicken Parmesan hot over cooked spaghetti or favorite pasta. Garnish with fresh basil leaves if desired. Enjoy!
Notes
- Use panko breadcrumbs for a light, crispy coating.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to keep crust crisp.
- Chicken thighs can be used instead of breasts for juicier meat; flatten for even cooking.
- Try adding sautéed mushrooms or spinach to marinara sauce for extra flavor.