Chicken Parmesan

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Italoamericana
Ingredients: 2 pieces chicken breasts (sliced in half horizontally into thin cutlets); 0.5 cup all-purpose flour (for dredging); 2 pieces eggs (beaten); 1 cup breadcrumbs or Panko (mixed with a pinch of garlic powder and oregano); 1 cup marinara sauce (thick and well-seasoned); 100 g mozzarella cheese (shredded or sliced for melting); 50 g parmesan cheese (finely grated); 200 g fettuccine or spaghetti (cooked al dente); 3 tbsp vegetable or olive oil (for shallow frying); 1 pinch salt and freshly cracked black pepper (to taste); 1 pinch dried parsley or basil (for garnish)

Golden, crispy pan-fried chicken cutlets smothered in a savory marinara sauce, topped with melted mozzarella and freshly grated parmesan cheese, served over a bed of fettuccine.

45 min Medium Italoamericana 2 servings

The story behind

Chicken Parmesan is the ultimate comfort classic of Italian-American cuisine, bringing together a perfect contrast of textures and rich flavors. This recipe preserves the crunch of the breaded chicken beneath a warm blanket of aromatic tomato sauce and gooey, bubbling cheese. Resting on a bed of perfectly cooked pasta that catches all the extra savory sauce, it creates a beautifully satisfying and layered meal. It's an incredible choice for a cozy date night or a weekend family dinner that turns simple ingredients into something truly spectacular.

Ingredients

2 pieces chicken breasts (sliced in half horizontally into thin cutlets)
0.5 cup all-purpose flour (for dredging)
2 pieces eggs (beaten)
1 cup breadcrumbs or Panko (mixed with a pinch of garlic powder and oregano)
1 cup marinara sauce (thick and well-seasoned)
100 g mozzarella cheese (shredded or sliced for melting)
50 g parmesan cheese (finely grated)
200 g fettuccine or spaghetti (cooked al dente)
3 tbsp vegetable or olive oil (for shallow frying)
1 pinch salt and freshly cracked black pepper (to taste)
1 pinch dried parsley or basil (for garnish)

Instructions

1

Season both sides of the chicken cutlets evenly with salt and black pepper.
2

Set up a standard breading station using three shallow bowls: one with flour, the second with the beaten eggs, and the third with the seasoned breadcrumbs.
3

Dredge each chicken cutlet first in the flour (shaking off any excess), dip into the beaten egg, and finally coat thoroughly with the breadcrumbs, pressing gently so they stick.
4

Heat the oil in a large skillet over medium-high heat. Fry the breaded chicken for about 4-5 minutes per side until the crust is beautifully crisp and deep golden-brown. Transfer to paper towels to drain.
5

Preheat your oven to the broil setting (or 200°C/400°F). Arrange the fried chicken cutlets onto a baking sheet.
6

Spoon a generous amount of warm marinara sauce over the top of each cutlet, layer with the mozzarella cheese, and shower with the grated parmesan cheese.
7

Broil or bake for 3-5 minutes until the cheese is completely melted, bubbling, and slightly golden around the edges.
8

Plate a warm bed of fettuccine pasta in a shallow bowl, ladle extra marinara sauce around it, and nestle the cheesy chicken parmesan directly on top. Garnish with a pinch of dried parsley or basil.

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Chicken Parmesan

The story behind

Instructions

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