New & Improved Chicken Parmesan - Chicken Parm Recipe

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (about 6‑oz each, pounded to ~½‑inch thickness)
• 1/2 cup All‑Purpose Flour (for dredging, sifted)
• 1 tsp Kosher Salt (for seasoning)
• 1/2 tsp Freshly Ground Black Pepper (for seasoning)
• 1 piece Large Egg (beaten)
• 1 cup Plain Dry Breadcrumbs (for coating; can use panko for extra crunch)
• 1/2 cup Olive Oil (for shallow frying, plus extra drizzle)
• 2 cups Marinara Tomato Sauce (store‑bought or homemade, warmed before serving)
• 1 cup Ricotta Cheese (full‑fat for creaminess)
• 1/2 cup Sharp Cheddar Cheese (shredded)
• 1/4 tsp Freshly Ground Black Pepper (extra) (added to cheese mixture)
• 1 pinch Cayenne Pepper (adds subtle heat)
• 1 pinch Sea Salt (final seasoning)
• 2 tbsp Dried Oregano (sprinkled before baking)
• 2 tbsp Fresh Italian Parsley (chopped, for garnish)
• 1 tbsp Olive Oil (for drizzle) (finishing drizzle)

Instructions

1. Pound the Chicken

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until the thick end is the same thickness as the thin end, about ½‑inch thick overall.

   Time: PT5M

2. Season the Chicken

   Season both sides of each breast with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Flour Dredge

   Sprinkle all‑purpose flour directly onto the plate, then press each breast into the flour, coating both sides evenly. Shake off excess flour.

   Time: PT3M

4. Egg Wash

   Beat one large egg in a small bowl, pour it over the floured chicken on the plate, and use a pastry brush or your fingers to coat the flour completely.

   Time: PT2M

5. Breadcrumb Coating

   Press plain dry breadcrumbs onto both sides of the chicken, ensuring a full, even crust. Pat gently to adhere.

   Time: PT3M

6. Rest Before Frying (Optional)

   Transfer the coated chicken to a clean plate and refrigerate for up to 15 minutes to set the coating and keep the kitchen cooler.

   Time: PT15M

7. Heat Oil

   Add about ½‑inch of olive oil to a heavy‑bottom skillet and heat over medium‑high until shimmering (≈350°F).

   Time: PT5M

   Temperature: 350°F

8. Fry the Chicken

   Carefully place the chicken in the hot oil and fry 2‑3 minutes per side, or until golden‑brown and crisp. Use tongs to flip gently.

   Time: PT6M

   Temperature: 350°F

9. Transfer to Baking Sheet

   Remove the fried cutlets with tongs and set them on a foil‑lined baking sheet.

   Time: PT2M

10. Prepare Cheese Mixture

    In a bowl combine ricotta, shredded sharp cheddar, a pinch of black pepper, a pinch of cayenne, a pinch of sea salt, and drizzle 1 tbsp olive oil. Mix until smooth.

    Time: PT5M

11. Top Chicken with Cheese Blend

    Spoon the cheese mixture onto each cutlet, spreading it out but leaving a thin border of breadcrumbs exposed.

    Time: PT3M

12. Add Oregano

    Sprinkle dried oregano evenly over the cheese‑topped cutlets.

    Time: PT1M

13. Bake to Melt Cheese

    Place the baking sheet in a pre‑heated 500°F oven and bake 10‑12 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F.

    Time: PT12M

    Temperature: 500°F

14. Warm Tomato Sauce

    While the chicken bakes, heat the marinara sauce in a saucepan over medium heat until simmering.

    Time: PT5M

    Temperature: medium

15. Plate and Garnish

    On each serving plate, spread a ring of warm tomato sauce, place a baked chicken cutlet on top, drizzle a little olive oil, and garnish with chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑Purpose Flour: whole‑wheat flour
• Instead of Large Egg: egg substitute
• Instead of Plain Dry Breadcrumbs: panko breadcrumbs
• Instead of Olive Oil: vegetable oil
• Instead of Marinara Tomato Sauce: crushed tomatoes with herbs
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Sharp Cheddar Cheese: provolone, gruyère
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Dried Oregano: Italian seasoning
• Instead of Fresh Italian Parsley: fresh basil
• Instead of Olive Oil (for drizzle): extra‑virgin olive oil

Equipment Needed

• Meat Mallet or Rolling Pin
• Plastic Wrap
• Cutting Board
• Chef’s Knife
• Large Plate or Shallow Pan
• Mixing Bowls (2)
• Pastry Brush (optional)
• Tongs
• Heavy‑Bottom Skillet
• Thermometer (optional) (optional)
• Foil‑Lined Baking Sheet
• Oven
• Saucepan
• Spatula or Spoon

Critical Steps — Do Not Skip

• Pounding the chicken to an even thickness
• Ensuring the oil is hot enough before frying
• Pressing breadcrumbs firmly so they adhere
• Baking at 500°F for a quick melt without soggy crumbs

Chef Tips from the Video

• Use panko breadcrumbs for extra crunch.
• For an even richer flavor, mix a tablespoon of grated Parmesan into the cheese blend.
• Let the fried cutlets rest 2 minutes on a wire rack before baking to keep the crust crisp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze cooked cutlets (without sauce) for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bread the chicken and refrigerate up to 2 hours before frying.
• Prepare the cheese mixture and store covered in the fridge for up to 24 hours.
• Marinara sauce can be made a day ahead and reheated.

Frequently Asked Questions