This Chicken Parmigiana features golden, breaded chicken cutlets smothered in marinara sauce and melted mozzarella, baked until bubbly. Served over spaghetti or with a fresh salad, it’s a crowd-pleasing dish that’s crispy, cheesy, and deeply satisfying!
Ingredients (Serves 4):
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ cup olive oil (for frying)
For the Topping:
- 2 cups marinara sauce (homemade or store-bought)
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
For Serving:
- Cooked spaghetti
- Garlic bread
- Side salad
Instructions:
1️⃣ Bread & Fry the Chicken:
- Set up breading station:
- Place flour in a shallow dish.
- Beat eggs in a second dish.
- Mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third dish.
- Dredge chicken: Coat each breast in flour, dip in egg, then press into breadcrumb mixture.
- Pan-fry: Heat olive oil in a large skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and crispy. Drain on paper towels.
2️⃣ Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara in a baking dish. Arrange chicken on top.
- Spoon remaining sauce over chicken, then sprinkle with mozzarella and Parmesan.
- Bake for 15–20 minutes until cheese is melted and bubbly.
3️⃣ Garnish & Serve:
- Sprinkle with fresh basil.
- Serve hot over spaghetti with garlic bread.
Pro Tip: For extra crispiness, broil for the last 2–3 minutes!
