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Chicken Parmesan
Crispy cutlets, bubbling mozzarella. The key: don't bake it in sauce.
retest scheduled Adapted from Natasha's Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- 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