How to Make Classic Chicken Parmigiana

Few dishes offer the warm, nostalgic satisfaction of Chicken Parmigiana. With its crispy breaded chicken cutlets, layers of melty cheese, and a rich tomato sauce, this classic Italian-American favorite is the perfect indulgence for a cozy night in or a family dinner that feels like a celebration.

Here’s how to make Chicken Parmigiana at home, from the crispy cutlet base to the aromatic, simmered-from-scratch tomato sauce.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts, pounded thin

• Salt and freshly ground black pepper

• 2 cups all-purpose flour (seasoned with salt and pepper)

• 4 large eggs, beaten with 2 tbsp water and seasoned

• 2 cups panko bread crumbs

• 1 cup vegetable oil or pure olive oil

• 1 pound fresh mozzarella, thinly sliced

• 1/4 cup freshly grated Parmesan

• Fresh basil or parsley leaves, for garnish

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 large Spanish onion, finely chopped

• 4 cloves garlic, smashed with kosher salt to form a paste

• Two 28-oz cans plum tomatoes (pureed)

• One 16-oz can crushed tomatoes

• 1 small can tomato paste

• 1 bay leaf

• 1 small bunch Italian parsley

• 1 Cubano chile pepper, chopped (optional for mild heat)

• Salt and freshly ground black pepper

Step-by-Step Instructions

1. Prepare the Chicken Cutlets

Start by pounding the chicken breasts until thin this ensures even cooking and maximum crisp. Season both sides generously with salt and pepper.

Set up a breading station with three shallow dishes:

• One with seasoned flour

• One with the beaten eggs

• One with panko bread crumbs

Dip each chicken breast into the flour (shake off excess), then the egg wash, and finally coat both sides in the panko crumbs.

2. Pan-Fry Until Golden

Divide the oil between two large sauté pans and heat over high heat until shimmering. Add two cutlets per pan and cook for about 2 minutes on each side, until golden brown. Transfer the chicken to a baking sheet lined with parchment or foil.

3. Top and Bake

Preheat your oven to 400°F.
Spoon tomato sauce over each cutlet, then layer with slices of mozzarella. Sprinkle with a little more salt, pepper, and grated Parmesan. Bake for 5–7 minutes until the cheese is bubbling and the chicken is cooked through (internal temp should reach 165°F).

4. Make the Tomato Sauce

While the chicken bakes, simmer the sauce.
In a saucepan, sauté onions and garlic in olive oil until softened. Stir in the pureed and crushed tomatoes, tomato paste, bay leaf, parsley, and chopped chile. Add a splash of water (about 1 cup), then bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Season with salt and pepper to taste. Remove the bay leaf and parsley bundle before serving.

5. Garnish and Serve

Once the chicken is out of the oven, top with fresh basil or parsley. Serve hot alongside a salad, pasta, or garlic bread.

Pro Tip: Using panko breadcrumbs instead of regular ones ensures an extra crispy coating that holds up well under sauce and cheese.

Nutrition Spotlight

Chicken Parmigiana may be indulgent, but it also packs protein and can be lightened up with smart swaps like baking instead of frying or using part-skim mozzarella. One portion typically provides over 30g of protein and 20% of your daily calcium needs.

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