Entree: United States – Chicken Parmesan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs (approx. 3 1/2 oz (100 g)), beaten
- 1 1/2 cups (150 g) dry breadcrumbs (preferably Italian-style)
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) olive oil, for skillet
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) shredded mozzarella cheese
- 2 tbsp (8 g) chopped fresh basil or parsley (optional)

Show original ingredient measurements

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

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Pound each chicken breast to even thickness (about 1/2 inch (1.27 cm)); season with salt and pepper.
2. Set up dredging station: flour in one shallow dish, beaten eggs in second, and breadcrumbs mixed with 1/4 cup (25 g) Parmesan in a third. Dredge each breast in flour, dip in egg, then press into breadcrumb mixture to coat.
3. Heat olive oil in a large skillet over medium heat; add chicken and cook until golden, about 3–4 minutes per side; transfer to a paper towel-lined plate.
4. Spread 1 cup (240 ml) marinara in a 9x13-inch (23x33 cm) baking dish; place chicken on top, spoon remaining sauce over each piece, sprinkle with remaining Parmesan and top evenly with mozzarella.
5. Bake until cheese is melted and bubbly and chicken reaches 165°F (74°C), about 15–20 minutes. Garnish with basil or parsley and serve.

1. Preheat oven to 375°F (190°C). Pound each chicken breast to even thickness (about 1/2 inch); season with salt and pepper.
2. Set up dredging station: flour in one shallow dish, beaten eggs in second, and breadcrumbs mixed with 1/4 cup (25 g) Parmesan in a third. Dredge each breast in flour, dip in egg, then press into breadcrumb mixture to coat.
3. Heat olive oil in a large skillet over medium heat; add chicken and cook until golden, about 3–4 minutes per side; transfer to a paper towel-lined plate.
4. Spread 1 cup (240 ml) marinara in a 9x13-inch (23x33 cm) baking dish; place chicken on top, spoon remaining sauce over each piece, sprinkle with remaining Parmesan and top evenly with mozzarella.
5. Bake until cheese is melted and bubbly and chicken reaches 165°F (74°C), about 15–20 minutes. Garnish with basil or parsley and serve.