Chicken Parmesan

Crispy panko-breaded cutlets, marinara, melted mozzarella — the comfort-food classic.

Shopping list

• 2 lb boneless skinless chicken breasts (pounded to ½ inch)
• 1 cup all-purpose flour
• 3 large eggs (beaten with 1 tbsp water)
• 2 cup panko breadcrumbs
• ¾ cup grated parmesan (divided)
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ cup neutral oil for frying
• 3 cup marinara sauce (warmed)
• 8 oz fresh mozzarella (torn or sliced)
• kosher salt and black pepper (to taste)
• fresh basil for garnish (optional)

Instructions

1. Prep oven & chicken. Heat oven to 425°F. Pat chicken dry, season generously on both sides with salt and pepper.
2. Set up breading station. Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko + ¼ cup parmesan + garlic powder + oregano.
3. Bread the cutlets. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko mixture. Set on a rack while you heat the oil.
4. Fry. Heat oil in the skillet over medium-high until shimmering (about 350°F). Fry cutlets 2–3 minutes per side until deep golden. Work in batches; don't crowd the pan.
5. Top & bake. Spoon ½ cup marinara into the bottom of an oven-safe dish. Lay cutlets in, top each with more sauce, mozzarella, and the remaining parmesan.
6. Bake. 10–12 minutes until cheese is bubbly and lightly browned. Broil 1–2 minutes for color if needed.
7. Rest & garnish. Let rest 5 minutes. Tear basil over the top and serve with extra sauce on the side.