Entree: United States – New York – Chicken Parmigiana

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Total 42 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs, approx. 100 g total, beaten
- 1 1/2 cups (150 g) Italian-style breadcrumbs
- 1 tsp (5 ml) Italian seasoning
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) olive oil for frying (plus more as needed)
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) shredded mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 tbsp (30 ml) chopped fresh parsley or basil (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place a rack in a shallow baking dish large enough for the cutlets.
2. Butterfly and pound each chicken breast to an even thickness of about 1/2 inch (1.3 cm). Season both sides with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper.
3. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, breadcrumbs mixed with Italian seasoning, remaining salt and pepper in a third.
4. Dredge each breast in flour, shaking off excess; dip in egg, letting excess drip; press into breadcrumbs to coat thoroughly. Transfer to a plate and repeat.
5. Heat olive oil in a large skillet over medium-high heat until shimmering. Fry cutlets 2–3 at a time, 3–4 minutes per side, until golden brown (internal oil temperature will be low since they finish in oven). Transfer to paper towels briefly to drain.
6. Arrange fried cutlets in prepared baking dish. Spoon about 1/2 cup (120 ml) marinara over each cutlet, then divide mozzarella and sprinkle Parmesan evenly on top.
7. Bake 12–15 minutes, until cheese is melted and sauce is bubbling and internal chicken temperature reaches 165°F (74°C).
8. Garnish with chopped parsley or basil if using and serve immediately, traditionally with a side of spaghetti or a simple salad.