This easy chicken parmesan recipe is the iconic Italian-American dish that everyone knows and loves. Crispy chicken cutlets, topped with a homemade marinara sauce, cheese and fresh basil. This is the perfect protein to serve over your favorite pasta for a complete dinner!
Easy Chicken Parmesan Recips
This easy chicken parmesan recipe makes the best crispy chicken, with flavorful marinara sauce, and melted cheese. This is the perfect chicken to serve over fresh buttery pasta or as a protein for a simple salad!
Servings: 4 servings
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Ingredients
homemade marinara recipe –
- 1 Tbsp unsalted butter
- 1 tsp olive oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 14.5 oz cubed tomatoes
- 1 tsp Italian seasoning
- ¼ tsp salt
- ⅛ tsp ground black pepper
chicken –
- 2 large chicken breasts boneless, skinless
- 3 Tbsp olive oil
- 6 slices provolone cheese
- 3 Tbsp fresh basil optional
bowl 1 (dry dredge) –
- 1/4 cup all-purpose flour
- ¼ tsp salt
- dash of pepper
bowl 2 (wet dredge) –
- 2 large eggs beaten
bowl 3 (crunchy dredge) –
- 3 Tbsp all-purpose flour
- 2/3 cup panko breadcrumbs
- 2/3 cup parmesan cheese grated
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground paprika
- ½ tsp italian seasoning
Instructions
Marinara sauce –
- In a saucepan, melt 1 tbsp of butter with 1 tsp of oil. To the pan, add a finely chopped onion, and cook until softened.
- To the onions, add minced garlic, cubed tomatoes, italian seasoning, salt, and pepper. Cook the sauce for 2-3 minutes.
- Use an immersion blender to blend the sauce until smooth.
- Turn the heat down to low and cover with a lid, and cook until the chicken is ready to be topped.
Batter chicken –
- Cut the chicken breasts in half lengthwise so you have 4 cutlets.
- Use a meat mallet to beat the chicken breasts into an even thickness.
- Set up all 3 bowls for the dredging process.
- Take one cutlet at a time, dunk it in bowl 1, and press it in the flour.
- Take the cutlet from the flour into the egg batter in bowl 2. Allow the excess egg to drip off and then into bowl 3. Press the breadcrumbs firmly into the cutlet and place it on a plate.
- Repeat with the remaining cutlets until all are battered.
- In a large skillet, heat 3 tbsp of oil over medium-high heat. Once the oil is hot, add one cutlet at a time. You want to make sure you hear a sizzle. (The key to a crispy cutlet is not overcrowding the pan, so cook them in batches if you have to.
- Cook the cutlets for 3 minutes per side and set them onto a parchment paper-lined baking sheet.
- Top each cutlet generously with marinara sauce and slices of cheese.
- Add the chicken to the oven and broil on low for 4-6 minutes, or until the cheese melts.
- Garnish chicken parm with fresh basil, serve, and enjoy!
Notes
- Prep chicken. Beat the chicken into even cutlets for an evenly cooked chicken.
- Fry in batches. Cook the chicken in batches to prevent the cutlets from getting soggy.
- Refrigerate. Leftovers are great to store in the fridge for up to 3 days. To preserve the crispy, cheesy combo, use the air fryer when reheating leftovers.
Nutrition
551kcal Calories21g Carbs43g Protein32g Fat
- Full Nutrition Label
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
