Chicken Parmesan is one recipe that has been passed down from generation to generation in my Italian-American family. I love our traditional family recipe prepared with fried chicken cutlets and layers of homemade marinara sauce and melty mozzarella and Parmesan cheese.
A Few Tips
Don’t skip toasting the panko. The key to crisp baked chicken Parmesan is toasting the panko until it’s deep golden brown before breading the chicken. It ensures a crunchy golden colored coating that won’t get soggy.If you can’t find pre-cut chicken cutlets at the grocery store, make your own. Start with chicken breasts that are about 8 ounces each. Cut each chicken breast in half horizontally (this is also known as butterflying). For each chicken breast, you should end up with 2 thin pieces of chicken that weigh about 4 ounces each.
Season the breading. Flavor starts in the crispy breading. Make your own homemade seasoned breading by tossing the toasted panko with olive oil, salt, parsley, garlic powder, and Parmesan.
Use a delicious marinara sauce. Store-bought marinara sauce is acceptable, but not all brands are created equally. Growing up, we were not allowed to have jarred marinara sauce in the house—we only had homemade marinara sauce (yes, we were spoiled in this department!). Now the only jarred sauce we allow in our house is Rao’s Homemade, and I always have a jar on hand. Try this brand or pick what suits your taste buds best.
What to Serve With Baked Chicken Parmesan
If I am serving baked chicken Parmesan, I’ll serve it as-is with a side of roasted broccoli and garlic bread. Or, I bulk it up with spaghetti or another shape of pasta and more marinara sauce (this is the way to go if you want to serve a crowd). The dish makes 8 pieces of chicken Parmesan, which feeds four to eight people, depending on how hungry everyone is and what you serve it with.Baked Chicken Parmesan Recipe
Serves 4 to 8
- 2 1/2 cups panko breadcrumbs
- 5 tablespoons olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1/2 medium bunch fresh parsley
- 5 ounces Parmesan cheese
- 1/2 teaspoon garlic powder
- 4 large eggs
- 1/3 cup all-purpose flour
- 2 pounds thin sliced chicken cutlets (about 8)
- 1/2 teaspoon freshly ground black pepper
- 12 ounces fresh mozzarella cheese
- 1 (about 24-ounce) jar marinara sauce
- 1 small bunch fresh basil
- Red pepper flakes, for sprinkling (optional)
1. Arrange two racks to divide the oven into thirds and heat the oven to 425 F. Place 2 1/2 cups panko breadcrumbs on a rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil, season with 1/2 teaspoon of the kosher salt, and toss to combine. Spread into an even layer.
2. Bake, stirring halfway through, until the panko is golden brown, 8 to 10 minutes total. Meanwhile, pick the leaves from 1/2 medium bunch fresh parsley, finely chop until you have 3 tablespoons, and place in a large bowl. Finely grate 5 ounces Parmesan cheese (about 1 1/4 cups); add 1 cup to the bowl of parsley and reserve the remaining for sprinkling.
3. When the panko is ready, let cool slightly. Scrape into the bowl with the parsley, add 1/2 teaspoon garlic powder, and stir to combine.
4. Wipe the baking sheet clean with paper towels. Drizzle that baking sheet and a second rimmed baking sheet with the remaining 2 tablespoons olive oil (1 tablespoon each). Brush to evenly coat each baking sheet with oil.
5. Place 4 large eggs in a shallow bowl and whisk until smooth. Place 1/3 cup all-purpose flour in a second shallow bowl.
6. Pat 2 pounds thin-sliced chicken cutlets dry with paper towels. Season all over with the remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Working with one chicken cutlet at a time, coat the cutlet completely in the flour. Dip the floured cutlet in the egg mixture, turning a few times until completely coated and letting the excess egg drip back into the bowl. Place the cutlet in the panko mixture and use your hands to pat the mixture onto the chicken. Place in a single layer on the baking sheets.
7. Bake for 8 minutes. Flip the chicken cutlets. Return to the oven, rotating the baking sheets between racks. Bake until just cooked through, 6 to 9 minutes more. Meanwhile, very thinly slice 12 ounces fresh mozzarella cheese.
8. Remove baking sheets from the oven. Switch the oven to broil on high. Transfer all the chicken onto one of the baking sheets, slightly overlapping them as needed. Spoon heaping 1/4 cup marinara sauce over each cutlet, leaving the edges uncovered (save the remaining marinara for another use). Top with the mozzarella and sprinkle with the remaining Parmesan.
9. Broil on the upper rack until the cheeses on top are melted and bubbly, 5 to 8 minutes.
10. Pick the leaves from 1 small bunch fresh basil and thinly slice until you have 1/2 packed cup. Garnish the chicken with the basil and red pepper flakes if desired.
Recipe notes: Leftovers can be refrigerated in an airtight container for up to five days.
