Entree: United States – Chicken Parmesan (Breaded chicken cutlets topped with tomato sauce and melted cheese)

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 15 min

Cook 15 min

Total 30 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, pounded to 1/4–1/2 inch (0.635 to 1.27 cm)
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) Italian-style breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 ml) olive oil (for frying) or more as needed
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) fresh mozzarella, sliced or shredded
- 2 tbsp (8 g) fresh basil leaves, chopped (optional)

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each, pounded to 1/4–1/2 inch
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) Italian-style breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 ml) olive oil (for frying) or more as needed
- 2 cups (480 ml) marinara sauce
- 8 oz (225 g) fresh mozzarella, sliced or shredded
- 2 tbsp (8 g) fresh basil leaves, chopped (optional)

Instructions

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

1. Preheat oven to 425°F (220°C). Set up dredging stations: flour; beaten eggs with milk; breadcrumbs mixed with 1/4 cup (60 ml) Parmesan, salt and pepper.
2. Dredge each pounded chicken breast in flour, dip in egg mixture, then press into breadcrumb mixture to coat evenly.
3. Heat olive oil in a large skillet over medium heat; fry chicken 2-3 minutes per side until golden (they will finish cooking in the oven); transfer to a baking dish.
4. Spoon marinara sauce over each cutlet, sprinkle remaining Parmesan and top with mozzarella slices.
5. Bake 12-15 minutes until cheese is melted and bubbly and chicken reaches 165°F (74°C).
6. Garnish with chopped basil and serve with pasta or salad.

1. Preheat oven to 425°F (220°C). Set up dredging stations: flour; beaten eggs with milk; breadcrumbs mixed with 1/4 cup Parmesan, salt and pepper.
2. Dredge each pounded chicken breast in flour, dip in egg mixture, then press into breadcrumb mixture to coat evenly.
3. Heat olive oil in a large skillet over medium heat; fry chicken 2-3 minutes per side until golden (they will finish cooking in the oven); transfer to a baking dish.
4. Spoon marinara sauce over each cutlet, sprinkle remaining Parmesan and top with mozzarella slices.
5. Bake 12-15 minutes until cheese is melted and bubbly and chicken reaches 165°F (74°C).
6. Garnish with chopped basil and serve with pasta or salad.