Chicken Parmigiana with Marinara is a classic Italian American with a crispy coated chicken, sauce and loaded with melted cheese usually served with some kind of pasta.
4 boneless, skinless chicken breasts, sliced lengthwise in half
Salt and freshly ground black pepper
2 cups all-purpose flour, mixed and seasoned 1/2 teaspoon each with salt, pepper, garlic powder, and oregano, place in a zip lock bag
2 large eggs, beaten with 2 tablespoons water
2 cups Italian flavored bread crumb
1/4 cup grated cheese mixed into the bread crumbs
canola or vegetable oil for frying or cooking spray for baking (you can mix some olive oil with either one as well)
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan for the top
shredded mozzarella cheese
Fresh basil or parsley leaves, for garnish
4 cups or more store-bought marinara sauce or use my fresh marinara recipe CLICK HERE FOR RECIPE
Optional: add 1/4 cup Cabernet or Merlot wine to the sauce mix together and pour around the chicken.
Preheat oven to 400 degrees.
Cut chicken in 1/4 thick slices, using a meat pounder, thin them slightly.
Dredge each breast in the seasoned flour, dip in egg back into egg then into the bread crumb mixture.
Add chicken to hot oil and brown on both sides.
Fry until golden brown on both sides around 2 minutes on each side or longer.
Bake the cutlets after fried: transferring to a baking pan that’s around 2 inches deep.
To each chicken breast spoon some tomato sauce on top(add the wine to your sauce if using), sprinkle generously with shredded mozzarella, a little fresh or dried parsley and oregano, and about a tablespoon of Parmesan on top of each piece.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes on 400 degrees or until the cheese is melted and browned on top
For crispy cheese, broil the top for around 1 minute.
Remove from the oven and garnish with basil or parsley leaves.
Serve with any pasta we prefer Angel hair, linguine.
Note: For Air Fried: add them to an oil sprayed basket for 12 minutes after coating with breading.
Optional: You can bake these chicken cutlets after coating instead of frying if you want to cut calories. ,
Lay the coated chicken on parchment paper, drizzle lightly with extra virgin olive oil and bake until crispy around 15 minutes on 400 degrees or until chicken is completed cooking.
Then take out the top with sauce and cheese and return to the oven until the cheese melts or place on broil and brown the cheese..