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Benjamin

Crispy Chicken Cutlets with Gooey Melted Cheese & Fresh Parsley

This Chicken Parmesan recipe is the perfect combination of crispy, golden-brown breaded chicken, rich marinara sauce, and gooey melted mozzarella cheese. A staple of Italian-American cuisine, this dish is a comforting and flavorful meal that is easy to make yet impressive enough for special occasions. Serve it over pasta, with a side salad, or alongside garlic bread for a restaurant-quality experience right at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts (2 large, sliced in half lengthwise to make 4 cutlets)
  • Salt and black pepper to taste
  • Garlic powder ½ teaspoon
  • All-purpose flour ½ cup
  • Eggs 2, beaten
  • Italian-seasoned breadcrumbs 1 cup
  • Grated Parmesan cheese ½ cup
  • Olive oil ¼ cup, for frying
  • Unsalted butter 2 tablespoons
  • Marinara sauce 1 ½ cups
  • Shredded mozzarella cheese 1 cup
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat the oven to 425°F (218°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
  2. Season the chicken cutlets with salt, black pepper, and garlic powder.
  3. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan.
  4. Dredge each chicken cutlet in flour, dip it into the egg, and coat it thoroughly with the breadcrumb mixture.
  5. Heat olive oil and butter in a large skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes per side until golden brown. Transfer to a plate lined with paper towels.
  6. Place the fried chicken cutlets in the prepared baking dish. Spoon marinara sauce over each piece and top with shredded mozzarella cheese.
  7. Bake for 15 minutes or until the cheese is melted and bubbly.
  8. Garnish with fresh basil or parsley and serve hot with pasta or a side of your choice.

Notes

  • For a lighter version, bake the breaded chicken at 400°F (204°C) for 20 minutes instead of frying.
  • Use fresh mozzarella instead of shredded for a creamier texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.
  • Pair with spaghetti, roasted vegetables, or garlic bread for a complete meal.

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