Classic Chicken Parmesan
Chicken Parmesan is a crispy, golden-brown delight with juicy, seasoned chicken smothered in rich marinara sauce and melted mozzarella. A perfect balance of crunchy, cheesy, and savory flavors!
Servings 4
Calories 497
Ingredients
- 2 chicken breasts skinless, boneless
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic minced
- 1 cup plain breadcrumbs
- 4 tablespoons freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups marinara sauce
- 2 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
US Customary - Metric
Instructions
- Slice each chicken breast horizontally to create thin cutlets. Season both sides with salt and pepper.
- In a shallow bowl, whisk together the eggs, milk, and minced garlic.
- In another shallow dish, combine the plain breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper.
- Dip each chicken cutlet into the egg mixture, letting the excess drip off.
- Press the cutlet into the breadcrumb mixture, ensuring it is evenly coated.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded chicken cutlets for 2-3 minutes per side, or until they are golden brown and their internal temperature reaches about 155°F (68°C). Transfer to a paper towel-lined plate to drain excess oil.
- Preheat the oven to 375°F (190°C).
- Place the fried chicken cutlets on a baking sheet or in a baking dish.
- Spoon marinara sauce over each cutlet, then sprinkle shredded mozzarella on top.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the chicken's internal temperature reaches 165°F (74°C).
- Garnish with fresh basil or parsley, if desired. Serve hot with pasta, a side salad, or crusty bread.
Video
Notes
Pound the Chicken: If you want evenly cooked chicken, consider lightly pounding the chicken breasts to an even thickness before slicing. This ensures they cook uniformly and stay juicy.
Breadcrumbs Variety: Use seasoned breadcrumbs for extra flavor, or try panko breadcrumbs for an even crunchier coating!
Double Breading: For an extra crispy texture, double bread the chicken by dipping it in the egg mixture, then in the breadcrumbs, and repeating the process. Just make sure to press the breadcrumbs onto the chicken firmly.
Oil Temperature: Make sure the oil is hot enough before adding the chicken. A good test is to drop a few breadcrumbs into the oil; if they sizzle immediately, it's ready!
Internal Temperature: Use a meat thermometer to check the chicken's doneness. It should read 165°F (74°C) after baking. This guarantees your chicken is perfectly cooked and safe to eat.
Even Coating: When breading the chicken, make sure to cover every inch to prevent any bare spots, which can result in soggy areas.
Nutrition
Calories: 497 | Carbohydrates: 29g | Protein: 47g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 1378mg | Potassium: 948mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 10mg | Calcium: 456mg | Iron: 4mg