Chicken Parmigiana Recipe – Italian Special
Experience the comforting delight of chicken parmigiana, featuring crisp, breaded chicken cutlets topped with rich tomato sauce and melted mozzarella cheese. This beloved Italian-American classic brings warm, nostalgic flavors to your table with its satisfying blend of texture and melted goodness—whether served on its own or over pasta.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Chicken Parmigiana Ingredients:
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko bread crumbs, or more as needed
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour, or more if needed
- ½ cup olive oil for frying, or as needed
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
How to Make Chicken Parmigiana
Preheat the oven to 450 degrees F (230 degrees C).
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Use the smooth side of a meat mallet to pound the chicken to a thickness of 1/2-inch.
Season the chicken generously with salt and pepper. Evenly coat both sides of the chicken breasts with flour using a sifter or strainer.
Beat the eggs in a shallow bowl and set aside.
In a separate bowl, mix together the breadcrumbs and 1/2 cup of Parmesan cheese. Set aside.
Dip each flour-coated chicken breast into the beaten eggs, then transfer to the breadcrumb mixture, pressing the crumbs onto both sides of the chicken. Repeat for each breast. Allow the chicken to rest for 10 to 15 minutes.
Heat olive oil in a large skillet over medium-high heat until it starts to shimmer. Cook the chicken in the hot oil until golden brown, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer the browned chicken breasts to a baking dish. Top each breast with 2 tablespoons of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle the remaining Parmesan cheese over the top and drizzle each breast with 1/2 teaspoon of olive oil.
Bake in the preheated oven until the cheese is browned and bubbly and the chicken breasts are no longer pink in the center, about 15 to 20 minutes. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C).
Recipe Notes :
Cutlet Prep: Pound chicken breasts to even thickness for uniform cooking and a tender bite.
Breading Technique: Use a three-step dredge—flour, beaten eggs, then seasoned breadcrumbs—for optimal crunch and adhesion.
Sauce Balance: A tangy marinara sauce with garlic, herbs, and a hint of sweetness contrasts beautifully with the crispy cutlet.
Cheese Finish: Layer mozzarella (and a sprinkle of Parmesan if desired) generously before baking until bubbling and golden.
Serving Ideas: Serve piping hot atop cooked pasta, with a side of garlic bread or a green salad for a hearty, complete meal.
