Chicken Parmesan

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Chicken Parmesan coats pounded chicken breast in a mixture of breadcrumbs and grated Parmesan, pan-fries it until golden on both sides, then tops it with tomato sauce and mozzarella before baking until the cheese melts and browns at the edges.

The preparation begins by pounding the breast to a uniform thickness of no more than 1.5 centimeters - consistent thickness is what allows both sides to reach the same golden color in the pan without one side burning while the other stays underdone. After breading, the cutlet should rest for about five minutes before going into the hot pan. This brief rest allows the coating to bind to the surface of the meat, so it remains intact when sauce and cheese are layered on top and the dish goes into the oven. The cross-section of a finished piece shows the layered structure clearly: a crisp breadcrumb shell, the lean white meat beneath, the bright acidity of tomato sauce, and the pull of melted mozzarella. Ten to twelve minutes at 200 degrees Celsius is enough for the mozzarella to melt completely and develop light caramelization at its edges while leaving the chicken inside moist rather than dried out.

Ingredients

servings

IngredientAmountUnit

chicken breast300 gg

breadcrumbs1 cupcup

parmesan cheese40 gg

egg1 eaea

tomato sauce250 mlml

mozzarella100 gg

olive oil2 tbsptbsp

salt1 tsptsp

black pepper½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Butterfly 300 g chicken breast and pound it between sheets of wrap to an even thickness of 1.5 cm or less.

Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2

Prep

Beat 1 egg in a shallow bowl.

In another bowl, mix 1 cup breadcrumbs with 40 g Parmesan, breaking up any clumps with your fingertips so the coating goes on evenly.
3

Finish

Dip the chicken in the egg, then press it firmly into the breadcrumb mixture until all surfaces are covered.

Set it on a plate for 5 minutes so the crust adheres before frying.
4

Control

Heat 2 tablespoons olive oil in a pan over medium heat.

Add the chicken and cook for about 3 minutes per side, until the crust turns deep golden and releases without tearing.
5

Control

Spread 250 ml tomato sauce in a thin layer in a baking dish and place the browned chicken on top.

Spoon the remaining sauce over the cutlets, then cover evenly with 100 g mozzarella.
6

Finish

Bake at 200°C for 10-12 minutes.

When the mozzarella is fully melted and lightly browned at the edges, remove the dish, rest it for 2 minutes, then serve while the crust is still crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pounding breast before breading ensures the Parmesan crust cooks through before the mozzarella browns in the oven.
Finish cue: Add the chicken and cook for about 3 minutes per side, until the crust turns deep golden and releases without tearing.
Avoid this: The preparation begins by pounding the breast to a uniform thickness of no more than 1.5 centimeters - consistent thickness is what allows both sides to reach the same golden color in the pan without one side burning while the other stays underdone.