Chicken Parmesan
If you've got boneless skinless chicken breast halves, italian seasoned bread crumbs and grated parmesan cheese, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1.5 cm, then season both sides with salt and pepper.
- Set up three shallow dishes: one with the flour, one with the beaten eggs, and one combining the bread crumbs with half of the grated parmesan. Dredge each cutlet in flour, dip in egg, then press firmly into the crumb mixture to coat fully.
- Heat the olive oil in a large skillet over medium-high heat and fry the cutlets until golden and crisp, about 3 to 4 minutes per side. They do not need to be fully cooked through at this stage.
- Preheat the oven to 200 C and spread a thin layer of marinara in the bottom of a baking dish.
- Arrange the fried cutlets in the dish, spoon marinara over each one, then top with the shredded mozzarella and the remaining parmesan.
- Bake for 18 to 20 minutes, until the cheese is melted and bubbling and the chicken is fully cooked to an internal temperature of 74 C.
- Let the chicken rest for a few minutes, then scatter with torn fresh basil and serve, ideally alongside pasta or crusty bread.
You'll use: Oven · Frying pan / skillet · Baking dish
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Chicken Parmesan take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Parmesan is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken parmigiana.jpg by Tristan Kenney, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.