Chicken parm, perfect Italian food
Chicken parm, perfect Italian food! is a medium Italian recipe that serves 4. 580 calories per serving. Recipe by The faceless cook on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $11.25 total, $2.81 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless, about 1.5 lb total; trimmed of tenderloin and excess fat)
- 1 cup All-Purpose Flour (for dredging; seasoned with salt and pepper)
- 3 large Eggs (beaten)
- 1 tablespoon Milk (added to beaten eggs for a lighter coating)
- 1.5 cups Plain Breadcrumbs (preferably Italian seasoned; press firmly onto chicken)
- 12 oz Olive Oil (for shallow frying; use a thermometer to keep at 350 °F)
- 1 teaspoon Salt (season flour and chicken)
- 1 teaspoon Black Pepper (freshly ground)
- 2 cups Marinara Sauce (homemade or store‑bought; simmered briefly before broiling)
- 4 slices Mozzarella Cheese (sliced deli mozzarella; melt on top)
- 0.5 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (chopped for garnish)
Instructions
Butterfly and Pound Chicken
Place each chicken breast on a cutting board, cut horizontally halfway through to create a butterfly, then cover with plastic wrap and gently pound from the center outward until about ½‑inch thick.
Time: PT5M
Season Chicken
Season both sides of the pounded chicken with 1 tsp salt and 1 tsp black pepper.
Time: PT2M
Set Up Dredging Stations
In three shallow dishes, place flour (seasoned with a pinch of salt and pepper), beaten eggs mixed with 1 Tbsp milk, and plain breadcrumbs.
Time: PT3M
Bread the Chicken
Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, then press into breadcrumbs, ensuring a thick, even coat. Press lightly to help the crumbs adhere.
Time: PT5M
Heat Oil
Add 12‑14 oz olive oil to the 13‑inch skillet and heat over medium‑high until the oil reaches 350 °F (use a thermometer).
Time: PT5M
Temperature: 350°F
Fry Chicken Cutlets
Carefully place the breaded cutlets in the hot oil, away from you. Fry 3‑4 minutes per side until golden brown and crisp. Use tongs to flip.
Time: PT8M
Temperature: 350°F
Rest on Rack
Transfer fried cutlets to a cooling rack set over a sheet pan; keep oil temperature steady for the next batch.
Time: PT2M
Assemble in Oven‑Safe Pan
Preheat the broiler. In a cast‑iron pan, spread a thin layer of marinara sauce, place the fried cutlets on top, spoon more sauce over each, sprinkle ½ cup grated Parmesan, then top each with a slice of mozzarella.
Time: PT5M
Broil Until Cheese Bubbles
Place the pan on the second rack from the top and broil 3‑4 minutes, or until mozzarella is melted, bubbly, and lightly browned.
Time: PT4M
Temperature: Broiler high
Garnish and Serve
Remove from oven, sprinkle chopped parsley over each cutlet, and serve immediately with extra marinara if desired.
Time: PT2M
Nutrition Facts
- Calories
- 580
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, High protein
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Chicken Breast: Thinly sliced pork cutlet, Turkey breast
- Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Eggs: Egg replacer, 1 cup unsweetened soy milk (for vegans)
- Instead of Milk: Almond milk, Water
- Instead of Plain Breadcrumbs: Panko breadcrumbs, Crushed crackers
- Instead of Olive Oil: Canola oil, Peanut oil
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Marinara Sauce: Tomato basil sauce, Crushed tomatoes with herbs
- Instead of Mozzarella Cheese: Fresh mozzarella torn, Provolone
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Fresh basil, Fresh oregano
Equipment Needed
- Cutting Board
- Chef's Knife
- Meat Mallet or Rolling Pin
- Zip‑Top Bag or Wax Paper
- 13‑Inch Skillet
- Instant‑Read Thermometer
- Tongs
- Oven‑Safe Cast Iron Pan or Baking Sheet
- Cooling Rack (optional)
- Grater (optional)
- Measuring Cups and Spoons
- Spoon or Ladle (optional)
- Oven Broiler
Critical Steps — Do Not Skip
- Butterflying and pounding the chicken to an even thickness
- Maintaining oil temperature at 350 °F for a crisp crust
- Pressing breadcrumbs firmly to ensure adhesion
- Broiling just until cheese bubbles to avoid burning
Chef Tips from the Video
- Use a mix of panko and Italian breadcrumbs for extra crunch.
- Add a pinch of garlic powder to the flour for subtle flavor.
- For extra juiciness, brine the chicken breasts in a light salt solution for 30 minutes before butterflying.
Troubleshooting
Breaded coating falls off during frying
Make sure the egg wash is fully coating the flour layer and press breadcrumbs firmly; let the coated cutlet rest 5 minutes before frying.
Chicken is soggy instead of crisp
Confirm oil is at 350 °F before adding chicken; avoid overcrowding the pan and maintain temperature throughout cooking.
Cheese burns under the broiler
Watch the broiler closely; remove the pan as soon as the cheese is melted and lightly golden, usually 2‑3 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in oven to retain crispness
Freezer: Freeze cooked cutlets without sauce for up to 2 months; thaw and reheat in oven
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the marinara sauce a day ahead; store refrigerated
- Breaded chicken can be assembled and kept refrigerated for up to 12 hours before frying
- Grated Parmesan and chopped parsley keep well sealed in the fridge
Frequently Asked Questions
What is the cultural significance and history of Chicken Parmesan in Italian-American cuisine?
Chicken Parmesan, or Chicken Parmigiana, originated in Italian‑American communities as a variation of the classic Veal Parmigiana. Immigrants substituted more affordable chicken for veal, creating a beloved comfort dish that blends Southern Italian flavors with American comfort food traditions.
What are the traditional regional variations of Chicken Parmesan in Italy and the United States?
In Italy, the dish is usually made with veal or eggplant and served with a simple tomato sauce. In the United States, chicken is the common protein, and many recipes add generous mozzarella and Parmesan, often finished under a broiler for a bubbly crust.
How is authentic Chicken Parmesan traditionally served in Italian‑American restaurants?
It is typically served on a plate with a generous spoonful of marinara sauce, melted mozzarella on top, a sprinkle of fresh parsley, and accompanied by a side of spaghetti or a green salad.
What occasions or celebrations is Chicken Parmesan traditionally associated with in Italian‑American culture?
Chicken Parmesan is a popular family‑style dinner for weekend gatherings, holidays like Thanksgiving, and casual celebrations because it is hearty, crowd‑pleasing, and easy to prepare in larger batches.
What makes Chicken Parmesan special or unique in Italian‑American cuisine?
The combination of a crisp, breaded chicken cutlet, tangy marinara, and stretchy mozzarella creates a comforting contrast of textures and flavors that epitomizes the Italian‑American love of hearty, cheese‑laden dishes.
What are the most common mistakes to avoid when making Chicken Parmesan at home?
Common errors include using oil that isn’t hot enough, which leads to soggy breading; overcrowding the pan, which drops oil temperature; and over‑cooking the chicken, which makes it dry. Follow the temperature guidelines and fry in batches for best results.
Why does this Chicken Parmesan recipe use a shallow‑fry method at 350 °F instead of deep‑frying?
Shallow frying uses less oil, makes temperature control easier, and still produces a golden crust while keeping the kitchen safer and cleanup quicker, which suits home cooks.
Can I make Chicken Parmesan ahead of time and how should I store it?
Yes. Breaded cutlets can be refrigerated for up to 12 hours before frying, and the assembled dish (without the final broil) can be stored in the refrigerator for 2‑3 days. Reheat in a hot oven to restore crispness.
What texture and appearance should I look for when the chicken is properly fried?
The crust should be deep golden‑brown, firm to the touch, and the edges should start to turn color before flipping. Inside, the meat should be opaque and juicy.
What does the YouTube channel The Faceless Cook specialize in?
The Faceless Cook focuses on straightforward, no‑frills cooking tutorials that teach viewers how to recreate restaurant‑quality dishes at home, often emphasizing technique over elaborate presentation.
How does the YouTube channel The Faceless Cook's approach to Italian cooking differ from other Italian cooking channels?
The Faceless Cook emphasizes practical, step‑by‑step methods with minimal equipment, targeting home cooks who want reliable results without needing professional kitchen tools, whereas many other channels showcase more elaborate plating and specialty gadgets.
Last updated: September 6, 2026
