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Easy Chicken Parmigiana Recipe

Crispy breaded chicken cutlets topped with tomato sauce and a blend of melted cheeses for an easy, comforting dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 boneless skinless chicken breasts (9–12 oz each), cut in half widthwise pounded to 1/4–1/3 inch thickness
  • 1 cup all-purpose flour
  • 3 large eggs whisked
  • 1.5 cups unseasoned bread crumbs
  • 1 cup pomodoro sauce or your preferred tomato sauce
  • 8 ounces mozzarella, sliced
  • 1 cup fontina cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • sea salt to taste
  • fresh cracked black pepper to taste
  • fresh basil chiffonade, for garnish
  • 1/2 to 3/4 cup olive oil for frying

Instructions

  • Place each halved chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until each cutlet is 1/4–1/3 inch thick; set aside on a plate.
  • Season the flour with salt and pepper in a shallow bowl or baking pan and set aside.
  • In a second shallow bowl, whisk the eggs with a pinch of salt and pepper until combined.
  • Place the bread crumbs in a third shallow bowl and season with salt and pepper; mix to combine.
  • Dredge each pounded cutlet in the seasoned flour, shake off excess, dip into the beaten eggs, then press into the bread crumbs to coat completely; repeat for all cutlets.
  • Heat 1/2 to 3/4 cup olive oil in a large frying pan over medium-low heat. Fry the breaded cutlets 1–2 at a time for 2 1/2 to 3 minutes per side, or until golden brown, then transfer to a parchment-lined baking sheet.
  • Spoon about 1/4 cup pomodoro sauce (adjust to cover) evenly over each fried cutlet, then top with sliced mozzarella, shredded fontina, and a sprinkle of grated Parmesan.
  • Bake the prepared cutlets in a 450°F oven for 20–25 minutes, or until the cheeses are melted and lightly browned.
  • Remove from the oven, garnish with fresh chiffonade basil, and serve.

Equipment

  • meat mallet or rolling pin
  • Plastic Wrap
  • 3 shallow bowls or baking pans
  • large frying pan
  • baking sheet lined with parchment
  • Oven
  • tongs or spatula

Notes

  • Eat immediately for best texture.
  • Season the flour, egg, and breadcrumb steps for well-seasoned breading.
  • You can use panko breadcrumbs for a lighter crunch.
  • For a healthier option, bake cutlets at 400°F for 15–18 minutes until lightly browned instead of frying.
  • Parmigiana is pronounced par-mah-zhah-na.