Chicken Parmesan
- 25m Prep Time
- 22m Cook Time
- 55m Ready In
Classic chicken Parmesan with crispy breaded cutlets, marinara sauce, and melted mozzarella. Roasted then broiled for a golden finish.
Ingredients
- 44.4 ml olive oil divided
- 118 ml all-purpose flour
- 2 large eggs
- 4.93 ml granulated garlic
- Kosher salt
- 473 ml panko breadcrumbs
- 78.9 ml grated Parmesan cheese
- 29.6 ml grated Parmesan cheese
- 4 5-ounce boneless, skinless chicken breasts split, making 8 small cutlets
- 29.6 ml fresh lemon juice
- 237 ml marinara sauce
- 113 g mozzarella cheese coarsely shredded
- fresh flat-leaf parsley chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 266 mg
- Iron: 1.97 mg
- Magnesium: 35.6 mg
- Phosphorus: 314 mg
- Potassium: 400 mg
- Zinc: 2.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml all-purpose flour
- 2 large eggs
- 4.93 ml granulated garlic
- Kosher salt
- 473 ml panko breadcrumbs
- 78.9 ml grated Parmesan cheese
- 29.6 ml grated Parmesan cheese
- 29.6 ml fresh lemon juice
- 237 ml marinara sauce
Prepare
- 44.4 ml olive oil, divided
- 4 5-ounce boneless, skinless chicken breasts, split, making 8 small cutlets
- 113 g mozzarella cheese, coarsely shredded
- Chop fresh flat-leaf parsley
Let's Cook
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Step 1.
Arrange oven racks so one is 6 inches from the broiler and heat the oven to 450°F. Rub a rimmed baking sheet with 1 tablespoon of the olive oil.
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Step 2.
Place the flour in a shallow bowl. In a second shallow bowl, beat together the eggs, granulated garlic, 2 tablespoons water, and ¾ teaspoon salt. In a third bowl, combine the panko breadcrumbs with ⅓ cup of the grated Parmesan cheese, then toss with the remaining 2 tablespoons olive oil.
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Step 3.
In a fourth bowl, toss the chicken cutlets with the lemon juice. Dip each cutlet first in the flour, then in the egg mixture (letting excess drip off), then in the panko mixture, patting to help it adhere. Transfer the breaded cutlets to the prepared baking sheet.
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Step 4.
Roast the chicken until golden brown and cooked through, 12 to 18 minutes. While the chicken roasts, heat the broiler.
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Step 5.
Spoon the marinara sauce over the roasted chicken cutlets and sprinkle with the shredded mozzarella and the remaining 2 tablespoons Parmesan cheese. Broil on the top rack until the cheese has melted and turned golden brown in spots, 3 to 4 minutes. Sprinkle with chopped fresh parsley if desired.