Baked Chicken Parmesan

Ingredients

Equipment Needed

• •Meat mallet or heavy skillet for pounding
• •Three shallow dishes or pie plates for breading
• •Rimmed baking sheet with wire cooling rack
• •Instant-read thermometer

Instructions

1. 1

   Prepare the chicken cutlets

   Place each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet or the bottom of a heavy skillet, pound to an even 1/2-inch thickness throughout. This is not optional. Uneven cutlets cook unevenly, leaving you with dry edges and raw centers. You want uniform thickness from edge to edge.

   If your breasts are very thick, slice them in half horizontally before pounding. You'll get thinner cutlets that cook faster and more evenly.
2. 2

   Set up breading station

   Arrange three shallow dishes in a row. Fill the first with flour seasoned with a pinch of salt. Beat the eggs with milk in the second. Combine breadcrumbs, 1/2 cup of the Parmesan, garlic powder, oregano, salt, and pepper in the third, mixing thoroughly with your fingers until the cheese is evenly distributed. This assembly line will keep your hands manageable and your breading consistent.

3. 3

   Bread the cutlets

   Pat each cutlet completely dry with paper towels. Dredge in flour, shaking off any excess. Dip in egg mixture, letting the extra drip away. Press firmly into the breadcrumb mixture, coating both sides completely. Use one hand for dry ingredients, the other for wet. This keeps you from developing cement gloves. Set breaded cutlets on a wire rack and let them rest for 10 minutes. This brief rest helps the coating adhere during baking.

   The coating must touch dry chicken to stick. Any moisture creates a barrier that causes breading to slide off in sheets.
4. 4

   Prepare for baking

   Position a rack in the upper third of your oven and preheat to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Brush the rack generously with olive oil. The elevated rack is essential here. It allows hot air to circulate beneath the cutlets, crisping the bottom while the top bakes. Without it, you'll get soggy breading where the chicken touches the pan.

5. 5

   Bake the cutlets

   Arrange breaded cutlets on the prepared rack with at least an inch between them. Drizzle the remaining olive oil evenly over the tops. Bake for 15 minutes until the undersides are golden. Flip carefully using a thin spatula and bake another 10 minutes. The breading should be deep golden brown and crisp. An instant-read thermometer inserted in the thickest part should read 155°F. The chicken will continue cooking as you add toppings.

6. 6

   Add sauce and cheese

   Spoon 2 to 3 tablespoons of marinara over each cutlet, spreading to within a half-inch of the edges. Don't drown them. Too much sauce turns crispy breading into mush. Arrange mozzarella slices over the sauce, covering most of the surface. Sprinkle the remaining 1/2 cup Parmesan over the mozzarella.

7. 7

   Melt and brown the cheese

   Return the pan to the oven and bake for 8 to 10 minutes until the mozzarella is melted and bubbling, with golden brown spots appearing on top. If your cheese isn't browning after 10 minutes, switch to the broiler for 1 to 2 minutes, watching constantly. The difference between perfectly browned and burnt is about 30 seconds under a broiler. Stay close.

   Fresh mozzarella has more moisture than low-moisture varieties. It melts beautifully but can release liquid. That's normal and delicious.
8. 8

   Rest and serve

   Let the cutlets rest for 3 minutes before serving. This allows the bubbling cheese to set slightly and prevents first-bite burns. Transfer to warm plates. Spoon additional warm marinara alongside if desired. Scatter torn basil leaves over the top. The basil goes on last, always, so the heat releases its perfume without wilting it to black rags.

Chef Tips

• •Use fresh mozzarella packed in water for the best texture. Drain it well and pat dry before slicing. Low-moisture mozzarella works but lacks the same luxurious pull.
• •Quality jarred marinara is perfectly acceptable here. Look for brands listing tomatoes as the first ingredient with no added sugar. Rao's and Victoria are reliable choices.
• •Serve over spaghetti dressed lightly with more marinara, or alongside crusty bread for sopping up the sauce. A crisp green salad with sharp vinaigrette cuts the richness.
• •This pairs beautifully with a medium-bodied Italian red: Chianti Classico, Barbera d'Alba, or Montepulciano d'Abruzzo. The acidity mirrors the tomato sauce.

Advance Preparation

• •Cutlets can be breaded up to 4 hours ahead. Arrange in a single layer on a wire rack, cover loosely with plastic wrap, and refrigerate. The coating actually adheres better with this rest.
• •Marinara sauce improves with age. Make it up to 5 days ahead and refrigerate, or freeze for up to 3 months.
• •Fully assembled chicken parm reheats remarkably well. Refrigerate leftovers for up to 3 days. Reheat uncovered on a wire rack in a 375°F oven for 15 to 20 minutes until heated through and the breading re-crisps.
• •For a next-day sandwich, slice cold chicken parm and layer on crusty Italian bread with extra marinara. Wrap in foil and warm in a 350°F oven for 10 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)