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    Home » Recipes » Poultry

    Classic Chicken Parmesan

    Published: Sep 3, 2020 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 6 Comments

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    Chicken ParmesanClassic Chicken Parmesan is the quintessential Italian Sunday dinner for the family. This dish brings back memories of my childhood. I think my Mom made the best, and I tried to recreate her recipe here. In the video I show you how to pound the chicken breasts thin and even for better frying, and how to bread the cutlets with a traditional method of flour, egg wash, and seasoned breadcrumbs. I hope you try it!

    Chicken Parmesan sizzling in pan

    Chicken Parmesan

    Chicken Parmesan
    Print Pin
    5 from 1 vote

    Chicken Parmesan

    Every Italian home cook should know how to make classic Chicken Parmesan (Parmigiano). It requires pounding the chicken breasts to a thin and even size, and breading them with traditional flour, egg wash, and seasoned breadcrumbs. Use whole-milk mozzarella if you can for that extra buttery flavor.
    Course Chicken
    Servings 6
    Author Homemade Italian Cooking by Cara

    Ingredients

    • 6 boneless skinless chicken breasts
    • 1 cup flour
    • 3 eggs
    • 3 TB cream (milk or water will work to - I used thinned down sour cream)
    • Salt & black pepper to taste
    • ¼ cup minced flat leaf parsley
    • 1 ½ cup breadcrumbs
    • 1 cup freshly grated parmesan cheese
    • ½ cup olive oil
    • 1 quart Marinara Sauce see my recipe
    • 2 cups grated/shredded whole milk mozzarella

    Instructions

    • Pre-heat oven to 350.
    • Place one chicken breast inside a gallon size ziplock bag. Using the smooth side of a kitchen mallet pound the chicken breast to an even size all around, approximately ½ inch. Take out and set aside. Pound the rest of the chicken breasts.
    • Prepare three trays for the breading process. Put the flour in tray number 1 and season with salt and pepper. In a small bowl, beat three eggs with the cream. Pour eggs into tray number 2. Add salt, pepper and ½ of the minced parsley to the eggs. Add the breadcrumbs to tray number 3. Mix in the parmesan cheese.
    • To bread, dredge each breast in the flour on both sides, dip in the egg wash, and finally cover with breadcrumbs. Set aside and finish breading the rest of the cutlets.
    • Heat olive oil in large skillet until very hot. Cook two cutlets at a time. Turn when start to get a golden color and cook on the other side. They will cook fast on the outside, and finish cooking in the oven. Drain on a paper towel and finish frying the rest of the cutlets.
    • Add 4 big spoonfuls of Marinara sauce to the bottom of large lasagna pan or baking pan. Arrange the cutlets in a single layer or slightly overlapping. Add a spoonful of Marinara sauce over each cutlet and around sides. Sprinkle the mozzarella cheese over the cutlets, and finish with the rest of flat leaf parsley.
    • Bake for 25-35 minutes until the cheese is starting to turn golden brown. The time will vary depending on the size of the cutlets.
    • Serve immediately.
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    Reader Interactions

    Comments

    1. Laurie Johnson

      November 09, 2020 at 6:53 pm

      If I were to make this ahead of time to serve on Christmas day for 10 people, could I stop after frying the cutlets, then finish assembling and bake about 40 minutes before serving?

      Reply
      • Cara Kretz

        November 10, 2020 at 9:12 am

        Yes, that would definitely work. Good plan!

        Reply
    2. chris

      March 20, 2016 at 12:45 pm

      So good!

      Reply
    3. Stephanie

      June 06, 2015 at 11:23 am

      5 stars
      This is the way Chicken Parm is supposed to be!

      Reply
      • homemadeitaliancooking

        June 09, 2015 at 8:33 am

        Thanks Stephanie. So glad you tried it and like it! The Braciole recipe will be soon 🙂

        Reply

    Trackbacks

    1. 3-piece Stainless Steel Breading Trays says:
      June 4, 2015 at 9:49 am

      […] size.  It really helps to minimize the mess. I find I use them for more things than just breading Chicken Parmesan. They are also good for dipping chocolate chips and crushed nuts for Cannoli. Buy […]

      Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

    More about me →

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