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Mummy Classic Chicken Parmesan
This Mummy Classic Chicken Parmesan has everything I love about classic chicken parm: crispy breaded chicken, marinara, and melted mozzarella, with a little Halloween fun. Strips of cheese become mummy bandages, and a couple of olive slices finish off the eyes. It’s a simple way to make a familiar family dinner feel festive.
Gabriella and Anthony love this one, and honestly, I love that a few strips of cheese can make dinner so exciting. It’s perfect for a Halloween movie night or dinner before trick-or-treating. No fancy decorating skills needed, and the kids can help arrange the mummy faces before baking!
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Equipment
- 1 Baking dish
- 1 Meat mallet
- 1 Large skillet
- 1 Cooling rack
Ingredients
For Chicken
- 3 whole chicken breasts (to make 6 halves) cut horizontally and pounded into 1/2" thickness, seasoned with 1 tsp salt and pepper
- 2 whole eggs seasoned with 1 tsp of salt & pepper
- 1 cup panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1 cup flour seasoned with 1 tsp salt, pepper, and garlic powder
- 1/2 cup vegetable or canola oil more as needed, to fry
To Assemble
- 3/4 cup your favorite marinara sauce or homemade
- 6 slices mozzarella cheese sliced into strips
- 1 tbsp sliced black olives for the eyes
Instructions
- Prep the chicken. Preheat the oven to 450°F. Lightly grease a baking sheet. Slice each chicken breast horizontally into 2 cutlets, making 6 total. Pound to an even ½-inch thickness, pat dry, and season with salt and pepper.
- Set up the breading. Place flour, garlic powder, and a little salt and pepper in one shallow bowl. In a second bowl, whisk the eggs. In a third, combine both breadcrumbs.
- Bread the chicken. Coat each cutlet in flour, shaking off the excess. Dip into the eggs, then press into the breadcrumbs until evenly coated.
- Pan-fry. Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken for about 2 minutes per side, until golden. Add more oil as needed. The chicken will finish cooking in the oven.
- Make the mummies. Transfer chicken to the prepared baking sheet. Spoon about 2tbsp of marinara over each cutlet, then arrange mozzarella strips across the top like mummy bandages, leaving a small gap for the eyes.
- Bake and serve. Bake for 5–10 minutes, or until the chicken reaches 165°F in the thickest part and the cheese is melted. If desired, broil briefly, watching closely. Add 2 olive slices to each cutlet for eyes and serve. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. The kids LOVE this and it’s such a fun take on my classic chicken parmesan!
Tips for Making This Recipe
- Pound the chicken evenly. Keep each cutlet about ½ inch thick so it cooks evenly. Press the breadcrumbs firmly onto the chicken for a coating that stays put.
- Use what you have. String cheese pulled into thin strips works for the mummy bandages, too. Your favorite jarred marinara keeps assembly easy.
- Go easy on the sauce. A heaping spoonful over the center is plenty. Too much can make the breading soggy, so leave the edges exposed for that crispy bite.
Frequently Asked Questions
Can I use store-bought chicken cutlets?
What can I use instead of black olives for the eyes?
What should I serve with mummy chicken Parmesan?
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My classic chicken parm with a fun halloween twist 🙂