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CHICKEN PARMIGIANA RECIPE

Name: CHICKEN PARMIGIANA RECIPE
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large Boneless skinless chicken breasts, halved horizontally into 4 thin cutlets; 1 tsp Kosher salt; 1/2 tsp Freshly ground black pepper; 1/2 tsp Garlic powder; 60g (1/2 cup) All-purpose flour, for dredging; 2 large Eggs, beaten with 1 tbsp water; 120g (1.5 cups) Panko breadcrumbs; 40g (1/3 cup) Parmesan, finely grated, mixed into the panko; 1 tsp Dried oregano; 1/2 tsp Dried basil; 1/2 tsp Garlic powder, added to panko; 1/2 tsp Red chili flakes (optional); 80ml (1/3 cup) Olive oil or neutral oil, for shallow frying; 2 tbsp Olive oil; 4 cloves Garlic, thinly sliced; 400g (14 oz) Crushed San Marzano tomatoes; 1/2 tsp Dried oregano; 1/2 tsp Fine sea salt; 1/4 tsp White sugar, to balance acidity; 4 to 5 Fresh basil leaves, added at the end; 200g (7 oz) Fresh mozzarella, sliced 5mm thick and blotted dry; 40g (1/3 cup) Parmesan, finely grated, for topping; Fresh basil leaves For garnish after broiling

0.0 (0)

Total 40m

Prep 15m

Cook 25m

Serves 4

Level medium

Chicken Parmigiana is a breaded, pan-fried chicken cutlet topped with marinara sauce and melted mozzarella, finished under the broiler until the cheese is golden and bubbling. It's an Italian-American dish, not Italian. You won't find it in Italy the way Americans know it. It came from Southern Italian immigrants in the early 20th century who adapted their eggplant parmigiana using the chicken they found more readily available in the United States.

What makes a great chicken parmigiana? Three things done correctly: a thin, evenly breaded cutlet fried to a deep golden crust, a marinara with enough body to sit on the chicken without making it soggy, and cheese applied in the right ratio so it melts completely without drowning the cutlet underneath.

The cutlet needs to be thin. 1cm or just under. Pound it even. Thick cutlets take longer to cook through, which means the breading overcooks and turns dark before the center is done. Thin cutlets sear in 3 to 4 minutes per side, stay juicy, and hold their crust when the sauce goes on.

Why does the crust go soggy? Two reasons. The marinara is too wet and soaks straight through the breading. Or the chicken goes into the oven immediately after saucing without any resting time. Let the fried cutlets sit on a wire rack for 2 minutes before sauce goes on. That brief rest firms the crust slightly and gives it a better chance against the moisture of the sauce.

The cheese layer is mozzarella first, a small amount of Parmesan on top. Mozzarella melts and stretches. Parmesan browns and adds a savory, nutty crust. Both together give you a cheese layer that looks and tastes like something worth eating rather than a flat white pool.

Breading order: flour, egg wash, seasoned panko. Panko creates a lighter, crispier crust than fine breadcrumbs. Season the panko directly, not just the flour layer. Every layer of the breading should taste like something.

Recipe Profile

3 attributes

Category Main Dishes

Origin USA

Season All Season

Ingredients

23 Items

Instructions

6 Steps

Pound and season the chicken

Slice each chicken breast horizontally through the middle to make 4 thin cutlets. Place each one between two sheets of cling film and pound to an even 1cm thickness using a meat mallet or rolling pin. Even thickness matters. Uneven cutlets cook unevenly and the thinner edges dry out before the thicker center is done. Season both sides with salt, pepper, and garlic powder. Pat dry with paper towels before breading. Moisture on the surface prevents the flour from adhering cleanly and the crust comes off in the pan.

Set up the breading station

Line up three shallow dishes. Flour in the first. Beaten egg wash in the second. In the third, combine the panko, grated Parmesan, dried oregano, dried basil, garlic powder, and chili flakes if using. Mix the panko seasoning thoroughly so the spices are evenly distributed. Dredge each cutlet in flour, shake off all excess. Dip in egg wash, let excess drip for 3 seconds. Press firmly into the seasoned panko on both sides, coating completely including the edges. Press the panko in rather than just coating. Place on a wire rack and rest 5 minutes before frying. Resting helps the breading bond to the cutlet and reduces the chance of it lifting off in the oil.

Make the marinara

Heat olive oil in a saucepan over medium heat. Add sliced garlic and cook for 90 seconds until fragrant and just golden at the edges. Add the crushed tomatoes, oregano, salt, and sugar. Stir to combine. Simmer uncovered on medium-low for 15 minutes until the sauce has thickened slightly and the raw tomato edge has cooked off. Taste. Add fresh basil leaves and pull off the heat. The sauce should be thick enough to sit on the chicken without running off the edges. A thin, watery marinara soaks straight through the breading.

Fry the cutlets

Heat the oil in a large skillet over medium-high heat until shimmering. Test with a pinch of panko. It should sizzle immediately on contact. Add the breaded cutlets in a single layer, do not overlap. Fry for 3 to 4 minutes on the first side without moving until deeply golden. Flip once. Fry the second side for 2 to 3 minutes. The breading should be an even, deep golden brown on both sides. Transfer to a wire rack over a sheet pan. Do not use paper towels. Paper towels trap steam under the crust and it softens within 60 seconds. Let the cutlets rest on the rack for 2 minutes before any sauce goes on.

Assemble and broil

Preheat your broiler to high. Place the wire rack with the fried cutlets on a sheet pan, or transfer the cutlets to a foil-lined baking dish. Spoon 2 to 3 tablespoons of marinara onto each cutlet and spread to the edges. Don't pile it thick. A thin, even layer of sauce is what you want. Lay slices of blotted fresh mozzarella over the sauce. Sprinkle Parmesan over the mozzarella. Place under the broiler 15 to 20cm from the heat source for 3 to 4 minutes until the mozzarella is fully melted, bubbling, and golden in spots. Watch it continuously. Broilers vary and cheese goes from golden to burnt in under 60 seconds.

Finish and serve

Pull from the broiler and rest for 2 minutes. Scatter fresh basil leaves over the top. Serve immediately. Chicken Parmigiana is best eaten within 5 minutes of coming out of the broiler. The longer it sits, the more the sauce softens the crust below.

Nutrition Facts

Per Serving

830.9kcal Calories approx.

protein 97%

48.3g

sodium 90%

2068.8mg

cholesterol 57%

170.2mg

Vitamin D 2%

0.4mcg

Calcium 63%

625.9mg

Iron 12%

2.2mg

Potassium 4%

187mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

What every home cook needs to know about chicken parmigiana

Why does chicken parmigiana get soggy?

The crust softens for one of three reasons. The marinara is too thin and watery. The chicken went under the broiler immediately after saucing without a rest. Or the cooked cutlets were placed on paper towels instead of a wire rack, trapping steam under the crust before the sauce even went on. Fix all three and the crust holds up noticeably better.

Do you have to use fresh mozzarella?

Fresh mozzarella gives you the melt, stretch, and mild milky flavor that low-moisture block mozzarella can't replicate at the right speed under a broiler. Low-moisture mozzarella takes longer to melt and browns unevenly. Fresh mozzarella, blotted dry before going on, melts in 3 to 4 minutes and produces a glossy, even layer. The blotting step is critical. Unblotted fresh mozzarella releases water that pools on the cutlet and softens everything underneath.

Can you bake instead of fry the chicken?

You can bake the breaded cutlets at 220 degrees C for 18 to 20 minutes, flipping once halfway, then broil with the toppings. The crust won't be as golden or as crispy as a pan-fried version. But it works and it's significantly less oil. Spray both sides of the breaded cutlets generously with cooking spray before baking. Without oil, the panko doesn't brown.

What's the right sauce thickness?

Thick enough to hold its shape when spooned onto the cutlet without running to the edges. If your marinara looks thin or watery, simmer it uncovered for another 5 to 10 minutes before using. A thin sauce is the most common reason a home chicken parmigiana ends up soggy.

How do you keep the breading from falling off?

Dry the chicken completely before dredging in flour. Shake off all excess flour before the egg wash. Let the breaded cutlets rest on a wire rack for 5 minutes before frying. Don't move the cutlets for the first 3 minutes in the oil. The crust needs undisturbed contact with the hot oil to set. Touching or flipping too early peels it off.

Chicken parmigiana is a breaded, pan-fried chicken cutlet topped with marinara sauce and melted mozzarella, broiled until the cheese is golden and bubbling. It's an Italian-American dish that developed in the early 20th century from Southern Italian immigrants who adapted the traditional eggplant parmigiana using chicken. It's commonly served with pasta or a green salad and is one of the most popular dishes in Italian-American restaurants.

Italian-American. The dish as most people know it, breaded chicken with marinara and mozzarella, was developed by Italian immigrants in the United States in the early 1900s. It's loosely based on eggplant parmigiana (melanzane alla Parmigiana), which is a genuine Southern Italian dish. Chicken parmigiana in the American form is not traditional in Italy and is rarely found there.

Rest the fried cutlets on a wire rack, not paper towels, for 2 minutes before saucing. Use a thick marinara, not a thin watery one. Blot fresh mozzarella dry before placing it on the chicken. Apply sauce in a thin, even layer rather than piling it thick. Serve immediately after broiling. Every minute the assembled dish sits, the sauce softens the crust further.

Fry the breaded cutlets and store on a wire rack loosely covered at room temperature for up to 2 hours before assembling and broiling. The marinara keeps refrigerated for up to 5 days. Fully assembled chicken parmigiana doesn't hold well because the sauce softens the crust quickly. For best results, fry ahead and do the sauce and cheese step right before serving.

Spaghetti with marinara is the classic pairing in Italian-American restaurants. The same marinara used on the chicken can be tossed with the pasta for a cohesive plate. Linguine, rigatoni, and penne all work. The pasta is a side, not the focus. Keep it simply sauced so it doesn't compete with the chicken.

Nothing. They're the same dish. Chicken parmigiana is the full name, often shortened to chicken parm or chicken parmesan in American usage. Some menus use parmigiana, some use parmesan. The dish is identical regardless of which name appears on the menu.

Recipe By

Elena Marchetti

Elena Marchetti is Roamfeast's Recipe Expert, developing and testing global recipes for home cooks. With a background in professional kitchens and food writing, she focuses on recipes that are accurate, achievable, and genuinely worth cooking - no filler, no untested shortcuts.