This is a go-to comfort dish for our family. What could be better than crispy breaded chicken covered in marinara sauce and cheese. We usually serve this with pasta covered in the same marinara sauce, but it works well with all kinds of pasta dishes. Or, if you are trying to go low carb, its great with a side of Caesar salad.
TIPS: This dish is so much better with homemade marinara sauce. Take the time to make it and you can freeze any extra for future chicken parmesan or pasta. Here is my recipe : Marinara Sauce . This dish is also great using fresh, soft mozzarella instead of shredded. This cheese can be a bit more watery, which can reduce the crispiness of your breading, so pat the fresh mozzarella dry before topping the chicken with it, before baking.
Chicken Parmesan
Ingredients
- 3 large boneless, skinless, chicken breasts (sliced horizontally in half, and pounded to 1/2 thick)
- kosher salt and pepper
- 1/2 C flour
- 1 C breadcrumbs
- 1/4 C grated parmesan cheese (plus more for topping prior to baking)
- 1 tsp dried oregano
- 2 eggs
- 4-6 Tbsp vegetable oil
- 2 C marinara sauce (see recipe at pamelacooks.com/marinara-sauce.com)
- 3 C shredded mozarella cheese
- chopped fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a wire rack set inside baking sheet.
- Pat the chicken cutlets dry and sprinkle each chicken cutlet with salt and pepper.
- Set up 3 dredging dishes. In the first one add the flour, in the second one add the eggs beaten with 2 Tbsp water, and in the third one add the breadcrumbs mixed with the oregano and a 1/2 tsp each of salt and pepper.
- Dredge each chicken cutlet into the flour, then the egg (let excess drip off), then press into the breadcrumb mixture on both sides to adhere and coat evenly. Set on a plate and finish breading all the cutlets. If you have to stack them, separate the layers with parchment paper or wax paper. (At this point, you can cook now, or you can refrigerate cutlets covered in plastic wrap for up to 4 hours).
- Heat 2 Tbsp of the vegetable oil in a non-stick frying pan over medium high heat, until shimmering. Turn the pan to spread the oil evenly. Add the breaded cutlets to the pan, 3-4 at a time so as not to overcrowd, and brown one side until very golden (without moving them much), about 3-4 minutes. Flip the cutlet, redistributing the oil evenly, and brown the second side, about 3-4 minutes. Remove the cutlets to the baking sheet. (They will not be fully cooked through yet). Repeat with remaining cutlets, adding oil as needed to coat bottom of pan and reheating the oil to shimmering before adding the rest of the cutlets.
- Lay the cutlets on the baking sheet smoothest side up. Top each cutlet with 1/4-1/3 cup of marinara sauce, covering the center of the chicken but leaving a border of breaded area visible around the cutlet. Top the marinara with about 1/2 cup of mozzarella cheese. Sprinkle with parmesan. Place baking sheet in the oven to finish cooking the chicken, and until the cheese melts, about 15 minutes. (Chicken should be 165 degrees). Remove from oven, and sprinkle with parsley or basil (optional). Serve hot with your favorite pasta.
- Enjoy!