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Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food.

Chicken Parmigiana
I know on Labor Day weekend you are supposed to grill. But the forecast had been calling for rain on Sunday and I had just recently made a batch of Marinara Sauce. So, I thought what better way to use it than for Chicken Parmigiana. Good old fashioned comfort food on a rainy day. Well, the weatherman was wrong once again, and Sunday was a perfect day for grilling. But, I had not had a good homemade Chicken Parm in a long time and by that point I had it on the brain and nothing was stopping me. I had a fever and the cure was more Chicken Parmigiana! I made it for lunch and there were no regrets. Chicken cutlets, lots of marinara sauce, gooey melted cheese–well worth using the oven. Really hit the spot. It always does!

Chicken Parmigiana

Chicken Parmigiana Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 chicken cutlets, about 1 to 1-1/2 pounds total
  • 1 cup of flour seasoned with salt and pepper
  • 4 eggs beaten
  • 1 cup of bread crumbs
  • ¼ cup olive oil
  • 2 cups marinara sauce
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ½ pound mozzarella cheese, sliced into thin slices
  • fresh basil or parsley, chopped
Instructions
  1. Preheat the oven to 400°F.
  2. Place the chicken cutlets between two pieces of wax paper and pound thin.
  3. Spread the seasoned flour out in a tray or a plate, beat the eggs in a shallow bowl, and spread the bread crumbs out in a tray or plate.
  4. One at a time dredge the cutlets in the flour on both sides, shaking off the excess, dip them in the eggs then dredge in the breadcrumbs, making sure to coat well.
  5. Heat ¼ cup of olive oil in a large sauté pan on medium-high heat.
  6. Working two at a time, place the breaded cutlets in the pan and cook turning once, until they are golden brown on both sides.
  7. Spread 1 cup of the marinara sauce across the bottom of a baking dish or pan just large enough to hold the cutlets.
  8. Arrange the cutlets in the pan and then spread the remaining cup of marinara sauce on top.
  9. Sprinkle the Parmigiano-Reggiano over the cutlets, then top each one with slices of mozzarella.
  10. Place the pan in the oven and cook until the cheese is melted and starting to brown slightly, 15-20 minutes.
  11. Transfer to serving plates, garnish with chopped fresh basil or parsley and serve.

 

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