scan to cook interactive —
timers, scaling, check-off
timers, scaling, check-off
Chicken Parmesan
Crispy cutlets, bubbling mozzarella. The key: don't bake it in sauce.
Ingredients
tap to check off
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- ½ cup parmesan, grated
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ cup olive oil
- 2 cups marinara sauce
- 8 oz fresh mozzarella, sliced
- Fresh basil for serving
Instructions
tap a step to focus · tap times to start a timer
- Preheat oven to broil. Line a baking sheet with foil.
- Pound chicken to ¼" even thickness between plastic wrap. This ensures even cooking.
- Set up breading station: flour in one dish, beaten eggs in second, panko mixed with parmesan, Italian seasoning, garlic powder, and salt in third.
- Dredge each cutlet: flour → egg → panko mixture. Press panko firmly to adhere.
- Heat oil in large skillet over medium-high. Fry cutlets per side until golden brown and cooked through (165°F). Work in batches.
- Transfer cutlets to baking sheet. Spoon marinara around (not over) chicken—keep the breading exposed.
- Top each cutlet with mozzarella slices.
- Broil until cheese is melted and bubbly. Watch carefully.
- Serve topped with fresh basil and extra sauce on the side.
Notes
- The soggy mistake: Most recipes bake chicken IN the sauce. This makes breading soggy. Sauce goes around, not on top.
- Pound it thin: ¼" thickness cooks evenly and stays tender. Thick pieces overcook on outside.
- Fresh mozzarella: Melts better than shredded, creates better texture.
- Make it a sub: Slice and pile on hoagie roll with extra sauce and cheese.
- Storage: Best fresh. Reheat on wire rack in 375°F oven to restore crispness.
Adapted from Natasha's Kitchen