The Best Chicken Parmigiana (Family Recipe)

An Italian-American classic: tender breaded chicken topped with rich tomato sauce, melted cheese, and herbs. Whether baked to use less oil or pan-fried like the traditional version, this recipe has a method for both.

Source: A Simple Palate by Bethany Kramer Course: Main Course | Cuisine: American, Italian Prep: 30 min | Cook: 15 min | Total: 45 min | Serves: 6

What makes this recipe special: tenderizing the meat before assembling, using homemade breadcrumbs for a crisper breading, and using a quality marinara like a homemade San Marzano tomato sauce.

Ingredients

For the Chicken

• 3 chicken breasts, sliced in half lengthwise to create 6 cutlets
• ½ cup all-purpose flour (or gluten-free blend or white whole wheat)
• 3 eggs, whisked
• ⅓ cup olive oil

Breadcrumb Mixture

• 1½ cups breadcrumbs
• ½ cup parmesan cheese, shredded
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
• 1 tsp garlic powder

For the Topping

• 6 slices mozzarella
• 1½ cups marinara sauce
• ⅓ cup parmesan cheese, shredded
• 2 tbsp fresh basil, chopped

Instructions

Pan-Fried Method

1. Preheat oven to 425°F.
2. Tenderize chicken. Place chicken cutlets in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat mallet to ½ inch thick. Pat dry with paper towels.
3. Mix breadcrumbs. In a shallow dish, mix all breadcrumb ingredients together.
4. Set up an assembly line. Line up shallow bowls with flour, whisked eggs, and breadcrumbs.
5. Bread the chicken. Coat each cutlet in flour on both sides, shake off excess. Dip in whisked eggs, then in breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side. Repeat for all cutlets.
6. Brown the chicken. Heat 3 tbsp of oil at a time in a cast iron skillet on low to medium heat. Brown chicken for 2–3 minutes per side until golden.
7. Layer and bake. Arrange browned chicken in a large baking dish. Layer mozzarella slices, then marinara over the top. Bake uncovered for 14 minutes. Sprinkle shredded parmesan over the top, then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve.

Baked Method (Less Oil)

Results are nearly identical to pan-frying with less oil.

1. Preheat oven to 450°F.
2. Follow steps 2–5 above to bread the chicken.
3. Lay cutlets in a generously oiled baking pan. Spray with olive oil or brush with 2 tbsp olive oil.
4. Bake for 25 minutes.
5. Remove from oven and layer with mozzarella, sauce, and parmesan. Bake for 5 additional minutes.
6. Broil on HIGH for the last minute to brown the cheese. Serve with fresh basil.

Tips for Success

• Use tongs instead of your hands to bread the chicken if you prefer less mess.
• Use quality marinara — homemade San Marzano tomato sauce or a good store-bought sauce.
• Best pan for browning: cast iron skillet (heats quickly, browns the breading perfectly). Stainless steel works as a backup.
• Best baking pan: stainless steel, never glass. Stainless heats up faster for a crustier chicken; glass yields a softer, soggier crust.
• Make your own breadcrumbs for the best taste and texture.
• Gluten-free: use gluten-free breadcrumbs and a one-to-one gluten-free flour blend.

FAQ

Why is the breading falling off? Liquid/moisture on the chicken. Pat the breasts dry with paper towels before breading.

How do I prevent a soggy chicken parm? Don't over-sauce. Use a thicker marinara. Bake in stainless steel (not glass) and leave uncovered to keep the crust crisp.

Why is my chicken parmesan tough? Tenderize the meat before breading. Pounding the cutlets thinner breaks down the muscle fibers.

Freezing

• Freeze finished chicken parm: Cool to room temperature and store in an airtight container. Freeze for 1–2 months. Thaw at room temperature, cover with foil, and bake at 425°F until warm.
• Freeze cutlets only: Bread and brown the cutlets (cooked through). Cool, then store in freezer bags with air removed. Freeze 1–2 months. Thaw at room temperature, then assemble and bake.

Serving Suggestions

Pasta and an Italian salad like a Tuscan artichoke salad or Italian chopped salad. Crusty Italian bread or country sourdough is also a great pairing.

Nutrition

Per serving (1 cutlet):

Nutrient	Amount
Calories	454 kcal
Carbohydrates	31.7 g
Protein	32 g
Fat	21.3 g
Cholesterol	145 mg
Sodium	495 mg
Potassium	281 mg
Fiber	2.1 g
Sugar	3 g