Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- Freshly cracked pepper, to taste
- 1 tsp Italian seasoning
- 1 tsp garlic powder
Breading
- 1 cup breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp salt
- Freshly cracked pepper, to taste
- 1 egg
- 1/2 cup all-purpose flour
Cooking
- 1/4 cup cooking oil (such as vegetable or canola oil)
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Filet: Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets each, making 4 cutlets total. Alternatively, use pre-cut chicken cutlets to save time.
- Season: Lightly season both sides of the chicken cutlets with a pinch of salt, freshly cracked pepper, Italian seasoning, and garlic powder to infuse flavor.
- Combine Breading Mixture: In a wide shallow bowl, combine the breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, salt, and freshly cracked pepper. Mix well to distribute the seasonings evenly.
- Whisk Egg: In a separate wide shallow bowl, whisk the egg until smooth and uniform.
- Prepare Flour: In a third shallow bowl, place the all-purpose flour for dredging the chicken.
- Dredge Chicken: Coat each chicken cutlet first in the flour, shaking off any excess. Then dip it fully in the whisked egg, letting excess drip off. Finally, dip the chicken cutlet into the breadcrumb mixture, coating well on both sides for a crispy crust.
- Cook: Heat the cooking oil in a large skillet over medium-high heat until very hot. Add the breaded chicken cutlets and cook the first side until golden brown, about 5 minutes.
- Flip and Add Toppings: Flip the chicken cutlets and reduce the heat to medium. Spoon 2 tablespoons of marinara sauce onto each cutlet and sprinkle 1/4 cup of shredded mozzarella cheese over each. Cover the skillet with a lid to melt the cheese, warm the sauce, and finish cooking the chicken through, approximately 5-7 more minutes.
- Serve: Remove the chicken from the skillet and optionally top with chopped fresh parsley. Serve immediately, ideally with spaghetti and extra marinara sauce on the side.
Notes
- For juicier chicken, pound the cutlets to an even thickness before breading.
- Use fresh Parmesan and good-quality marinara sauce for best flavor.
- Covering the skillet helps melt the cheese evenly and cooks the chicken thoroughly.
- Serve Chicken Parmesan with spaghetti or a green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
