Chicken Parmigiana (Parmigiana di Pollo)
This recipe for chicken parmigiana is my take on the classic, Italian-inspired dish with chicken cutlets, marinara sauce, and rich cheese.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb chicken breasts (boneless, skinless)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2/3 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried Italian Seasoning
- 2 large eggs (beaten with 2 teaspoons water)
- 1 cup panko bread crumbs or Italian breadcrumbs
- 1/2 cup olive oil or vegetable oil
- 2+1/2 cup marinara sauce
- 1 cup mozzarella cheese (freshly sliced or grated)
- 1 cup parmesan cheese (freshly grated)
- 8 fresh basil leaves (sliced into ribbons (or chopped parsley))
Instructions
- 1
Preheat the oven to 400°F.
- 2
Pound each breast thin with a meat mallet or slice in half to form 4 cutlets. Season chicken with salt and pepper on both sides. Combine flour, garlic powder, and Italian seasoning and transfer to a shallow dish or plate. Whisk egg and water together in separate dish. Pour panko breadcrumbs into another dish.
- 3
Dredge chicken in flour mixture, then egg, ending with the panko mixture. Gently press to adhere breadcrumbs.
- 4
Heat oil in a large skillet over medium-high heat. When oil begins to shimmer, add chicken to skillet and pan fry until golden brown and crispy, about 4 minutes per side. Remove and set on a paper towel lined plate to soak up excess oil.
- 5
Transfer chicken to a rimmed baking tray, casserole or baking dish. Pour marinara sauce across center of each piece of chicken and top with mozzarella and parmesan cheeses.
- 6
Bake until cheese is browned and bubbling, about 18 minutes. Remove and garnish with basil.