Chicken Parmesan
Crisp breaded cutlet, marinara and bubbling mozzarella.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Sauce on the CENTER of the cutlet, not the edges. The edges peeking out of the sauce stay crisp; the middle softens under cheese. Half the joy of chicken parm is that contrast - don't drown it.
Ingredients
Everything below makes 4 servings.
- 1½ lbchicken breasthalved horizontally into 4 cutlets, pounded to 1/2 inch
- ½ cupall-purpose flour
- 2large eggsbeaten
- 1½ cupspanko breadcrumbs
- ¾ cupgrated parmesan (for breading and topping)freshly grated
- ⅓ cupolive oil (for frying)
- 2 cupsmarinara sauce
- 8 ozfresh mozzarellasliced into 8 rounds
- 2garlic clovesminced
- ½ tspdried oregano
- ¼ cupfresh basiltorn, for finishing
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 830calories
- 62gprotein
- 36gcarbs
- 46gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425F.
- Halve chicken breasts horizontally and pound between plastic wrap to 1/2 inch thick. Season with 1 tsp salt and pepper.
- Set up 3 shallow bowls: (1) flour, (2) beaten eggs, (3) panko mixed with ½ cup parmesan and oregano and minced garlic.
- Slice mozzarella into 8 rounds. Tear basil.
Bread the cutlets
Dredge each cutlet: flour first (tap off excess), then egg (let drip), then press firmly into the panko-parm mixture. Set on a wire rack to rest 5 min - this glues the breading on.
5 min · hands offPan-fry
Heat olive oil in skillet over medium-high until shimmering. Fry cutlets 2-3 min per side until deep golden - they finish in the oven, so don't worry about cooking through. Drain briefly on the wire rack.
8 min · hands onAssemble
Spread marinara across the bottom of the 9x13 baking dish. Lay cutlets in a single layer. Spoon remaining marinara across the centers (leave the edges crisp). Top each cutlet with 2 mozzarella rounds, then a shower of the remaining parm.
3 min · hands onBake
Bake at 425F for 12-15 min until cheese is bubbling, lightly browned in spots, and chicken reads 165F. Broil the last 90 seconds if you want more color on the cheese - watch it like a hawk.
14 min · hands offRest and finish
Let rest 5 minutes - the cheese needs to set or it'll run off. Scatter with torn basil.
5 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Boneless thighs work - pound to 1/2 inch; juicier and harder to overcook.
Boil 12 oz spaghetti during the bake - toss with extra marinara. Adds about 12 minutes.
Toss greens and balsamic vinaigrette while it bakes. Adds about 5 minutes.
Slice a baguette, butter and garlic and parsley, broil 3 min during the bake. Adds about 10 minutes.
What keeps
Best fresh because the crust softens under sauce overnight. If batch-cooking, fry the cutlets and store separately from sauce and cheese; assemble and bake the day you eat.
Reheat assembled in a 375F oven covered for 12 min.
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