American · Italian · Dinner

Classic Chicken Parmesan

A classic Italian-American favorite featuring golden, crispy chicken cutlets coated in a Parmesan and panko crust, topped with melted mozzarella and fontina cheeses, and finished with rich tomato sauce and fresh basil. Broiling the cheese before adding the sauce keeps the breading wonderfully crisp while delivering all the comforting flavors of traditional chicken Parmesan. Serve alongside pasta with your favorite homemade tomato sauce and a simple green salad for a restaurant-quality meal.

Prep: 30 min
Cook: 20 min
Total: 50 min
Serves: 4
Difficulty: easy

Russell Toris@russelltoris

Weeknight
Comfort Food
Kid-Friendly

Ingredients

4Servings

2 whole Boneless Skinless Chicken Breast
1 cup Tomato Sauce, preferably homemade
1 pinch Kosher Salt, to taste
½ cup Mozzarella, shredded
½ cup Fontina Cheese, shredded
1 whole Egg
1 tbsp All-Purpose Flour
¾ cup Parmigiano Reggiano, freshly grated
½ cup Panko Bread Crumbs
½ tsp Garlic Powder
¼ tsp Dried Oregano
¼ tsp Ground Black Pepper
⅓ cup Vegetable Oil
¼ cup Basil, torn

Nutritionper serving

Calories: 419
Carbohydrates: 16 g
Protein: 37 g
Fat: 23 g
Fiber: 2 g
Sugar: 6 g
Sodium: 1132 mg

Method

Prepare the Chicken

Slice each chicken breast horizontally to create 4 cutlets. Cover with plastic wrap and pound to an even ½-inch thickness. Sprinkle each side of each cutlet with ⅛ teaspoon kosher salt and let rest at room temperature for 20 minutes. Meanwhile, combine the shredded mozzarella and fontina in a small bowl and set aside.

Prepare the Breading

Position an oven rack approximately 4 inches below the broiler element and preheat the broiler. In a shallow dish, whisk together the egg and flour until smooth. In a second shallow dish, combine the grated Parmesan, panko, garlic powder, dried oregano, and black pepper.

Bread the Chicken

Pat the chicken cutlets dry with paper towels. Working with one cutlet at a time, dip into the egg mixture, allowing any excess to drip off. Coat thoroughly in the Parmesan-panko mixture, gently pressing the crumbs onto both sides to ensure an even crust. Transfer to a large plate and repeat with the remaining cutlets.

Pan-Fry the Cutlets

Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat. Working in batches without overcrowding, add the breaded cutlets and cook undisturbed until the bottoms are crispy and deep golden brown, about 1½–2 minutes. Carefully flip with tongs and cook the second side until golden brown, another 1½–2 minutes. Ensure the chicken reaches an internal temperature of 165°F. Transfer to a paper towel-lined plate and repeat with the remaining cutlets.

Melt the Cheese

Arrange the fried cutlets on a rimmed baking sheet and evenly distribute the mozzarella-fontina mixture over the tops, covering as much surface as possible. Broil until the cheese is melted and beginning to brown, approximately 2–4 minutes. Meanwhile, gently warm the tomato sauce in a small saucepan if not already hot.

Sauce, Garnish, and Serve

Transfer the chicken cutlets to a serving platter and spoon approximately 2 tablespoons of warm tomato sauce over each piece. Garnish with torn fresh basil and serve immediately, passing the remaining sauce separately. Pair with pasta and a simple green salad if desired.