American
Chicken Parmesan
Thin chicken cutlets carry a crisp Parmesan-panko crust beneath concentrated tomato sauce and bubbling mozzarella, with uncovered edges preserved for contrast rather than steamed soft.
4 servings · 35 minutes prep · 30 minutes cook
Ingredients
Chicken and Breading
- 2 pounds boneless, skinless chicken breasts, split horizontally into 4 cutlets, about 8 ounces each, and pounded 1/4 inch thick
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 3/4 cup finely grated Parmesan
- 1 teaspoon dried oregano
- 1 cup neutral oil, plus more if needed to maintain a 1/4-inch depth in a 10-inch skillet
Sauce and Cheese
- 1 1/2 cups thick marinara sauce, warmed
- 8 ounces low-moisture mozzarella, shredded
- 1/4 cup finely grated Parmesan
- 1/4 cup small basil leaves
Directions
Shape and Bread the Cutlets
- Season the chicken cutlets on both sides with the salt and pepper. Rest uncovered for 15 minutes while arranging the breading dishes.
- Place the flour in the first dish, beat the eggs in the second, and combine the panko, Parmesan, and oregano in the third.
- Dredge each cutlet in flour and shake off every loose patch; coat in egg, drain briefly, then press firmly into the crumbs on both sides. Set on a rack for 5 minutes so the coating hydrates and adheres.
Shallow-Fry
- Pour enough oil into a 10-inch skillet to reach a 1/4-inch depth and heat it to 350°F (175°C). Fry one cutlet at a time for 2 to 3 minutes per side, adjusting the heat to maintain a lively sizzle, until evenly golden. Do not add a second cutlet, crowd the skillet, or let the oil smoke.
- Return each fried cutlet to the clean wire rack. Add oil between batches as needed and let it regain temperature before continuing.
Sauce and Broil
- Pour enough of the oil into a 10-inch skillet to reach a 1/4-inch depth and heat it to 350°F (175°C). Fry one cutlet at a time for 2 to 3 minutes per side, adjusting the heat to maintain a lively sizzle, until evenly golden. Do not add a second cutlet, crowd the skillet, or let the oil smoke.
- Broil for 2 to 4 minutes, watching continuously, until the cheese bubbles and develops scattered brown spots. To verify doneness in the thin cutlets, insert the instant-read thermometer horizontally from the side into the thickest part so the full sensing area reaches the center without touching the rack or pan; the chicken must register 165°F (74°C). Finish with the basil and serve immediately; do not cover.
