Easy Chicken Parmesan Recipe
About this recipe
Chicken Parmesan is a classic Italian-American dish that's all about juicy, breaded chicken cutlets topped with marinara sauce and melted cheese. This recipe from John Kanell at Preppy Kitchen makes it easy to whip up this comforting favorite in just 30 minutes, perfect for a weeknight dinner.
With a crispy coating and gooey cheese, this version is sure to impress without requiring advanced cooking skills. Whether you're a beginner or just looking for a quick meal, this Chicken Parmesan recipe has you covered.
Ingredient notes
- If you only have panko breadcrumbs, you can use all panko instead of mixing with Italian breadcrumbs.
- You can substitute provolone cheese for mozzarella if desired.
Tips from Preppy Kitchen’s video
- Pound the chicken fillets to ensure even cooking and a tender texture.
- Heat the olive oil until shimmering before frying the chicken to get that perfect golden crust.
- Adjust the heat while frying to prevent the oil from cooling down or getting too hot.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What should I do if I only have panko breadcrumbs?
- You can use all panko breadcrumbs instead of mixing with Italian breadcrumbs.
- How long do I cook the chicken in the pan?
- Cook the chicken for about 4 minutes per side or until golden brown.
- What type of cheese can I use instead of mozzarella?
- You can use provolone cheese instead of mozzarella.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 425°F (220°C).
- 2
Grate 56g of Parmesan cheese and set aside.
- 3
Chop 3 tablespoons of flat leaf parsley and set aside.
- 4
Cut 3 boneless, skinless chicken breasts in half to create 6 thin fillets. Pound them flat if necessary for even cooking.
- 5
Set up a dredging station with three shallow bowls: in the first, crack 2 eggs and season with a pinch of salt and pepper; in the second, combine 40g of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper; in the third, mix 1/2 cup of shredded Parmesan, 1/2 cup of Italian breadcrumbs, 120g of panko breadcrumbs, and the chopped parsley.
- 6
Measure out 1 cup of olive oil and heat it in a pan over medium-high heat until shimmering.
- 7
Dredge each chicken piece in flour, dip in the egg, and then coat with the breadcrumb mixture, pressing down to adhere the coating.
- 8
Fry the chicken pieces in the hot oil, cooking for about 4 minutes per side or until golden brown. Adjust heat as necessary.
- 9
Once cooked, place the chicken on a paper towel-lined baking sheet to absorb excess oil.
- 10
Top each piece of chicken with 1/4 cup of marinara sauce, 2 cups of shredded mozzarella, and 1 tablespoon of shredded Parmesan cheese.
- 11
Bake in the oven for 15-20 minutes, or until the cheese is melted and the chicken is cooked through.
- 12
While the chicken is baking, cook 1 pound of pasta in salted boiling water until al dente.
- 13
Serve the chicken Parmesan over the pasta, garnished with additional parsley.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred based on typical frying needs; it may vary based on pan size.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Preppy Kitchen? Claim this page or ask us to take it down. Your call, always.
