Chicken Parmesan is a classic Italian-American dish of thin, pounded chicken breasts breaded in panko and fried golden, then topped with marinara sauce and melted mozzarella cheese. It's a simple, satisfying weeknight meal that delivers restaurant-quality results at home.
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Prepare a three-stage breading station. In a shallow bowl, mix together the all-purpose flour, Italian seasoning, garlic powder, and black pepper.
In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
Dredge each chicken cutlet first in the seasoned flour, then dip it in the egg wash, and finally press it into the panko breadcrumbs to coat completely.
Place the breaded chicken into an air fryer basket or onto a baking sheet.
Cook the chicken in an oven or air fryer at 400°F (200°C) for about 15-20 minutes, or until golden brown and cooked through.
Remove the cooked chicken from the oven.
Spoon marinara sauce over each piece of chicken.
Top with shredded mozzarella cheese.
Return to the oven and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes, covered with foil.
Yes. Pound and store the chicken in an airtight container in the refrigerator for up to 24 hours before breading and cooking.
Pound each breast to about 1/4 inch thickness so it cooks through quickly and evenly while staying tender.
Yes. Bake breaded cutlets at 400°F for 15–18 minutes, then top with sauce and cheese and bake 5 minutes more until cheese melts.
Reheat in a 350°F oven for 10–12 minutes covered with foil to keep the breading crispy and cheese melted.
Yes. Provolone, fontina, or a blend of mozzarella and parmesan work well. Avoid soft cheeses.
