Chicken Parmesan

By Melissa Clark

Updated Jan. 23, 2024

Chicken Parmesan
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Rating
5(6,362)
Comments
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A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too. Serve with an assertively-dressed green salad and a loaf of crusty bread. Store leftover chicken Parmesan in an airtight container in the fridge for up to 3 days, and wrapped tightly and frozen for up to 6 months.

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Ingredients

Yield:6 servings
  • 2pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
  • ½cup all-purpose flour
  • 3large eggs, beaten
  • 2 to 3cups panko bread crumbs, as needed
  • Kosher salt, as needed
  • Black pepper, as needed
  • Olive oil, for frying
  • 5cups Simple Tomato Sauce (see recipe)
  • 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
  • ½pound fresh mozzarella, torn into bite-sized pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1389 calories; 114 grams fat; 26 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 14 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 55 grams protein; 1623 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.

  2. Step 2

    Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

  3. Step 3

    Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

  4. Step 4

    Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

  5. Step 5

    Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

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Ratings

5 out of 5
6,362 user ratings
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Comments

Larry G.

I do a simple one pan version:
Pan fry the cutlets.
Wipe the pan clean of the oil.
Place cutlets back in pan.
Place a thin slice of Prosciutto over each cutlet.
Place a slice of fresh mozzarella over each.
Place a dolop of tomato sauce over each.
Cover skillet and saute over low heat until cheese melts

Betsy

I know people say this all of the time, but does anyone actually make this recipe as is!?! I looked at the notes and I can’t find a single one. Look, it’s super that you change it up, I’m sure it’s delicious, but I would like to hear from someone-anyone who actually makes the dish just as described!

Betsy R

I thought for quite awhile about how I could retain the crunch in this dish without frying. I used skinless boneless chicken thighs and salted and floured them, then sautéed. I deglazed the pan with vermouth and added that on top of the chicken nestled in a lot of sauce.Then came the Mozzarella & Parmesan. Then I took Panko and added herbs and olive oil and spread it over the top of the dish. It got all brown, crunchy and good! Excellent! No need to pound thinly or fry. Yum!

Kris in SD

I made as directed.I was very good. Would not change a thing. Served with spaghetti.

John

I made this with pounded skinless boneless thighs and seasoned GF crumbs. Cooked for 25 min in a single layer on a greased sheet pan without the base of sauce (just drizzled it over plenty of moz, saving the rest of the sauce for a base on the plate). Outstanding and maintained just a bit of crunch. Next time I will double the sauce. I gave 4 stars because I don’t think layering and cooking in a casserole would come out nearly as good - but that’s a personal preference.

Billy A

Made it and loved it! Subbed the chicken for small pieces of shoe leather, mozzarella for peanut butter, and panko for crushed oreos. Watching my fat intake so I used a blowtorch to brown nicely. Chef's kiss!~

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