How to make Chicken Parmesan – Easy Recipe for Beginners

Chicken Parmesan is one of those dishes that makes you feel like you should be wearing an apron that says “Nonna’s Favorite.” It’s crispy, cheesy, saucy, and when you serve it over pasta? Chef’s kiss. This version is weeknight-friendly but tastes like a Sunday feast. And yes, you do deserve seconds.

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Ingredients (serves 4):

For the chicken:

Boneless, skinless chicken breasts – 2 large (about 500g), sliced in half horizontally to make 4 cutlets

All-purpose flour – 60g

Eggs – 2 large, beaten

Breadcrumbs – 100g (Italian-style preferred)

Grated Parmesan – 50g

Salt – 1 tsp

Black pepper – 1/2 tsp

Olive oil – for frying (about 4 tbsp)

For assembly:

Marinara sauce – 400ml (store-bought or homemade)

Mozzarella cheese – 200g, shredded or sliced

Grated Parmesan – 2 tbsp (optional for topping)

Fresh basil or parsley – for garnish

Cooked spaghetti or linguine – 300g (optional for serving)

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Step-by-Step Instructions:

1. Prep the chicken (10 minutes):

Pound the chicken cutlets to even thickness (about 1.5cm). Season both sides with salt and pepper.

2. Bread it (5 minutes):

Set up three bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with Parmesan in the third. Dredge chicken in flour, dip in egg, then coat in the breadcrumb mixture.

3. Fry until golden (6–8 minutes):

Heat olive oil in a skillet over medium heat. Fry chicken cutlets 3–4 minutes per side until golden brown and cooked through. Drain on a paper towel.

4. Assemble & bake (10–12 minutes):

Place cutlets on a baking sheet. Spoon marinara sauce over each, then top with mozzarella and extra Parmesan. Bake at 200°C (400°F) for 10–12 minutes until cheese is bubbly and slightly golden.

5. Garnish & serve:

Sprinkle with fresh basil or parsley. Serve over cooked pasta, or eat it straight up with a salad on the side if you’re feeling “balanced.”

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Pro Tip:

Use freshly grated mozzarella for best meltability, and don’t skip pounding the chicken—it helps it cook evenly and stay juicy. Want extra crispiness? Toast your breadcrumbs in a dry pan before breading.