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The Chicken Parm That Meant Something Good Was Happening 🍗
Growing up, chicken parm meant something good was happening. Mom would have a cutlet going in the pan and Nonna would hover behind her insisting it needed more sauce — it never did. I make it the same way now, and Gabriella and Anthony have learned that the smell of cutlets frying means dinner is worth showing up for. The one thing I will tell you: keep the cutlets crispy by going light with the sauce on top and saving the rest for the pasta. Pound the chicken thin, fry it deep golden, and melt the mozzarella right at the end. Enjoy!
Equipment
- 1 Baking Sheet
- 1 Non-stick cooking spray
- 1 Meat mallet
- 3 Small mixing bowls
- 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
- 4 tsp Neutral oil I use avocado
To Assemble
- 1 24 oz Jar Your favorite marinara sauce or homemade
- 6 whole Basil leaves
- 1.5 cups Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat oven to 450 degrees. Spray baking sheet with cooking spray and set aside.
- Butterfly chicken breasts to create two, even halves. Using a meat mallet or any heavy item, pound out chicken breasts until 1/2" thickness.
- Pat dry chicken and season with salt and pepper.
- In a shallow bowl, whisk eggs and add salt and pepper.
- In another bowl, add panko breadcrumbs and Italian-style breadcrumbs.
- Finally, in one last bowl, add flour, salt, pepper, and garlic powder.
- Dip each piece of chicken into flour first, then egg, then breadcrumb mixture. *Be sure to pat the breadcrumb mixture into the chicken.
- Add oil to a large skillet over medium-high heat. Once hot (350-375 degrees), add chicken and cook on each side for about 2 minutes/until golden. *It does not need to cook through fully, at this point.
- Remove and place on cooling rack. Repeat until all chicken is fried.
- On a prepared baking sheet, add chicken, along with a heaping spoonful of marinara sauce to each breast. Then a piece or two of basil, followed by a sprinkle of mozzarella cheese and parmesan cheese.
- Spray with cooking spray. Bake for 10-15 minutes until cheese is melted and bubbly, and chicken is cooked through (165 degrees).
- Broil 1-2 minutes for an extra golden top.
- Top with parsley or basil. Serve with pasta or fresh vegetables.
- Enjoy!
Nutrition
Tips for Making This Recipe
Pound the chicken to an even thickness before breading so it cooks evenly and stays juicy. A flat cutlet crisps up beautifully and never dries out in the middle.
Set up your breading station (flour, egg, breadcrumbs) and use one hand for wet and one for dry so you don’t end up with breaded fingers.
Don’t crowd the pan when you fry. Give each cutlet room so the oil stays hot and the crust gets golden instead of soggy.
Add the mozzarella at the end and just melt it; broil a minute or two if you like bubbly, browned edges.
Frequently Asked Questions
How do I keep the cutlets crispy?
Can I bake them instead of frying?
What do you serve with it?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A meat mallet for pounding even cutlets
- A large cast-iron or stainless skillet for frying
- A wire rack to keep the cutlets crisp
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