Equipment
* optional
Ingredients
Chicken
- 600 g chicken breast, boneless, skinless
- 5 g salt
- 2 g black pepper, freshly ground
Breading Station
- 60 g all-purpose flour
- 2 egg, beaten
- 100 g breadcrumbs
- 30 g parmesan cheese, grated
Frying and Assembly
- 45 ml olive oil
- 300 ml marinara sauce, warmed
- 150 g mozzarella cheese, shredded or sliced
- 20 g parmesan cheese, grated
- 5 g fresh basil, torn
Nutrition (per serving)
Method
Preheat the oven to 200 C (400 F). Lightly grease a baking sheet or line it with parchment paper.
Place the chicken breast halves between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about 1 centimeter (half an inch). Season both sides evenly with salt and black pepper.
Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs and the first portion of grated parmesan cheese.
Working one at a time, dredge a chicken cutlet in the flour, shaking off any excess. Dip it completely into the beaten eggs, letting the excess drip off. Finally, press the chicken firmly into the breadcrumb mixture to ensure an even, thick coating. Set the breaded cutlets aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken cutlets. Fry for 3 to 4 minutes per side until the crust is deeply golden brown and crispy. Transfer the fried chicken to the prepared baking sheet. Always wash hands and sanitize surfaces after handling raw poultry to prevent cross-contamination.
Spoon an even layer of marinara sauce over the center of each fried chicken cutlet, leaving the crispy edges exposed. Top evenly with the shredded mozzarella and the remaining grated parmesan cheese.
Bake the assembled chicken cutlets in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbling, and the chicken reaches a safe internal temperature of 74 C (165 F) on a meat thermometer.
Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh torn basil before serving hot.
Chef's Notes
- For the crispiest chicken parmesan, avoid fully covering the breaded cutlet with marinara sauce. Leaving the edges bare ensures the crust stays crunchy while baking.
- Panko breadcrumbs provide a significantly lighter and crunchier texture compared to traditional fine breadcrumbs.
- Resting the breaded chicken for 10 minutes on a wire rack before frying gives the flour and egg time to hydrate, which helps the breading adhere better to the meat.
- When frying, do not overcrowd the skillet. Frying in batches ensures the oil temperature remains high enough to crisp the crust rather than steaming the chicken.
Storage
Refrigerator: 3 days — Keep in an airtight container. The breading will lose its crispness over time.
Freezer: 2 months — Freeze fully cooked cutlets in a single layer before transferring to a sealed bag.
Reheating: Reheat in a 175 C or 350 F oven for 15 to 20 minutes to help restore the crispy texture.
