Chicken Cutlet Parmesan
This recipe for Chicken Cutlet Parmesan is a classic Italian dish that’s perfect for busy weeknights when you want to prepare a meal that is both quick and satisfying.
Made with crispy breaded chicken cutlets, topped with homemade tomato sauce, melted mozzarella cheese and herbs. The end result is a comforting meal the whole family will love. This recipe is sure to become a family favorite!
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Chicken Cutlet Parmesan is a recipe I grew up. We had it probably once a week! And as a result, it’s a recipe I prepare often for my family. I even make it for family celebrations…it’s that good!
The secret is the homemade tomato sauce, or marinara sauce. If you can’t make your own homemade, you can use your favorite brand of jar sauce. My favorite is Raos. Yes, it’s expensive, but it’s worth every penny.
Taking the time to prepare a homemade tomato sauce will elevate your Chicken Cutlet Parmesan dish into a truly standout meal that your family and friends will love.
What Do I Need To Make Chicken Cutlet Parmesan?
- Boneless, skinless chicken breasts pounded thin.
- Eggs
- Breadcrumbs
- Dried parsley
- Garlic powder
- Salt and pepper
- Vegetable oil
- Homemade Tomato Sauce
- Mozzarella cheese
- Freshly grated Parmesan cheese
How Do I Make Chicken Cutlet Parmesan?
Quick Tip: Try to make sure the chicken cutlets are very similar in size and thickness so they cook evenly!
- Combine the breadcrumbs with the parsley, garlic powder, salt and pepper.
- In a small bowl, whisk together the eggs.
- Dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
- Heat the oil in a heavy pan.
- Add the chicken cutlets to the hot oil and allow them to cook in the oil 4 minutes on each side until they are golden brown.
- Spray a 9X13 casserole dish with non-stick cooking spray.
- Spread about half of the homemade tomato sauce on the bottom of the casserole dish.
- Place the browned chicken cutlets in the pan on top of the tomato sauce.
- Divide the remaining tomato sauce on top of each browned chicken cutlet.
- Add the mozzarella cheese to the top of each chicken cutlet.
- Sprinkle Parmesan cheese on top.
- Bake in a preheated 400°F oven for 10 to 12 minutes, or until the mozzarella cheese starts to bubble.
Can This Recipe Be Prepped Ahead?
You can easily prepare this meal ahead to make life easy! Bread the chicken cutlets ahead of time and refrigerate them for up to 8 hours before pan-frying. You can also pan-fry the chicken cutlets in the morning and add the tomato sauce and cheese later in the day.
Another option is to fully cook the dish ahead of time and freeze it for another time. Make sure you cover it tightly with aluminum foil before freezing for up to one month.
When you’re ready to enjoy the dish, simply thaw it overnight in the refrigerator and reheat it in the oven at 350°F until heated through and the cheese is bubbly…yum!
Let’s Make Some Sides!
Anyone of these tasty side dish recipes would complete this meal:
How Long Does Chicken Cutlet Parmesan Last in the Refrigerator?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Any longer than that, moisture from the homemade sauce and mozzarella cheese can cause the breading on the chicken to become soggy.
A great tip for leftovers is to prepare a Chicken Cutlet Parmigiana Sandwich!
Check out these other Delicious Chicken Recipes:
- Oriental Chicken Salad Recipe
- Chicken Cordon Bleu
- One Skillet Chicken and Veggies
- Even MORE Family Favorite Chicken Recipes
Chicken Cutlet Parmesan
Made with breaded chicken cutlets, tomato sauce, mozzarella cheese, Chicken Cutlet Parmesan is a comforting meal the whole family will love.
Ingredients
- 1 cup unseasoned breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- Salt and pepper
- 2 boneless, skinless chicken breasts pounded thin
- 1 egg
- ¼ cup vegetable oil
- 1 1/2 cups homemade tomato sauce; or your favorite bottled tomato sauce
- 1 cup mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- In a shallow baking dish, combine the breadcrumbs with the parsley, garlic powder, salt and pepper.
- In a small bowl, whisk the egg.
- Dip the chicken cutlets one at a time in the egg and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
- Heat the oil in a heavy pan.
- Place the chicken cutlets in the hot oil and let them cook for 4 minutes on each side until they turn golden brown.
- Coat a 9X13 casserole dish with non-stick cooking spray. Cover the bottom of the casserole dish with approximately half of the homemade tomato sauce.
- Transfer the chicken cutlets on top of the tomato sauce then spread the remaining tomato sauce on top of each browned chicken cutlet.
- Add the mozzarella cheese to the top of each chicken cutlet.
- Sprinkle Parmesan cheese on top.
- Bake for 10 to 12 minutes, or until the mozzarella cheese starts to bubble.
Notes
Make sure the chicken is safely cooked by checking that the internal temperature reaches 165°F. Use a digital meat thermometer for accuracy.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 974Total Fat 54gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 35gCholesterol 250mgSodium 2407mgCarbohydrates 56gFiber 6gSugar 13gProtein 67g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.
This looks so yummy my family would love it!