Chicken Parmesan
Updated Jan. 23, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
- ½cup all-purpose flour
- 3large eggs, beaten
- 2 to 3cups panko bread crumbs, as needed
- Kosher salt, as needed
- Black pepper, as needed
- Olive oil, for frying
- 5cups Simple Tomato Sauce (see recipe)
- 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
- ½pound fresh mozzarella, torn into bite-sized pieces
Nutritional analysis per serving (6 servings)
1389 calories; 114 grams fat; 26 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 14 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 55 grams protein; 1623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.
- Step 2
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Step 3
Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Step 4
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Step 5
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Private Notes
Comments
I do a simple one pan version:
Pan fry the cutlets.
Wipe the pan clean of the oil.
Place cutlets back in pan.
Place a thin slice of Prosciutto over each cutlet.
Place a slice of fresh mozzarella over each.
Place a dolop of tomato sauce over each.
Cover skillet and saute over low heat until cheese melts
I know people say this all of the time, but does anyone actually make this recipe as is!?! I looked at the notes and I can’t find a single one. Look, it’s super that you change it up, I’m sure it’s delicious, but I would like to hear from someone-anyone who actually makes the dish just as described!
I thought for quite awhile about how I could retain the crunch in this dish without frying. I used skinless boneless chicken thighs and salted and floured them, then sautéed. I deglazed the pan with vermouth and added that on top of the chicken nestled in a lot of sauce.Then came the Mozzarella & Parmesan. Then I took Panko and added herbs and olive oil and spread it over the top of the dish. It got all brown, crunchy and good! Excellent! No need to pound thinly or fry. Yum!
Here's what I do differently. Follow the recipe, but instead of putting some sauce at the bottom of the baking pan, add a little olive oil (and some garlic if you like). Then add the fried chicken on top and then add the sauce, not too much, over the chicken. Add your mozarella (and if you have some, fresh basil) and then add a lot of parmigiano. Try not to layer. Then bake. Chances are you'll have a crispier chicken on the bottom (again, try not to layer)
this was insanely delicious.
This is delicious! Made as stated and will definitely make it again! A little time intensive but easy overall.
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